Scallion & Radish Pancakes

Inspired by my aunt’s Chinese scallion pancake recipe.

Ingredients:

• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1.5 cup scallions, thinly sliced
• 4 whole radishes, grated
• 1 heaping tsp of salt
• 1 tsp of Chinese five spice powder
• 1/4 cup warm water
• some almond/vegetable oil & flour to use during prep

Directions:

1. In a large non-reactive bowl, add all purpose, whole wheat flour, scallions, radishes, salt & five spice powder. Mix to combine.
2. Drizzle in some warm water. Knead until it combines into a semi-soft dough. Make sure the dough is not too dry or too soft. Cover the dough with a slightly damp kitchen towel and keep it aside to rest for a few minutes.
3. Heat a non-stick skillet on medium.
4. Divide dough into small equal portions, roughly the size of a ping pong ball. Roll between palms and apply gentle pressure till the dough balls are smoothly rounded. Make as many to keep ready before rolling out.
5. Flour surface and rolling pin.
6. Flour the dough ball and roll into 6 inch circles or as thin as possible without tearing. If the dough begins sticking on surface and rolling pin, lightly dust with some whole wheat flour on both sides.
7. Place rolled out pancakes on hot skillet for a few seconds before flipping over. At this point, some brown spots would begin appearing. Brush on some almond oil and flip it over again. Repeat with smearing some almond oil onto the other side. Using a spatula, lightly apply pressure to the puffed areas all around.
8. Flip again and lightly apply pressure making sure rolled out pancakes are golden brown and lightly crisped on both sides.
9. Serve on room temperature with some soy sauce or any oriental dipping sauce.