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Author Notes: A new way of butter and radishes... —recordsintheden
medium sized radishes (reserve the leaves!)
radish leaves, rolled and thinly sliced
large scallions, thinly sliced
cup all purpose flour, plus more for dusting
teaspoons baking powder
tablespoons butter, room temperature
Sea salt and pepper
- Place a box grater in a bowl and using the side with small holes (the one with the cutting edge at the bottom of each hole, not spikes on all sides). Grate the radishes, reserving with the liquid in the bowl. Set aside.
- Thinly slice the radish leaves and scallions. Mix together and set aside.
- In a large bowl, add 1/2 c flour and just a little less than 1/4 c cold water. Gently combine (do not knead) and set aside. In a separate small bowl, add the remaining 1/2 c flour and just a little less than 1/4 c boiling hot water. Gently mix together and add this flour to the other (cold water) flour. Add the grated radish and combine. Knead well for a good 5+ minutes to develop the gluten and until the dough does not stick to your hands. Cover in the bowl with plastic wrap.
- On a floured surface, take half the dough and roll out into a rectangle about…6 x 15 inches? I have no idea…but I roll it out until the dough is not too thick but not too thin or about to tear. With your hand or a brush, spread half the melted butter and oil mixture on the open surface of the dough. Sprinkle a dash of sea salt and ground pepper. Then add half of the scallion and radish leaves mixture (see photo below).
- Then, like a jelly roll, roll the dough until you have a long roll. Cut in half. Take one piece, and from the open/cut end, roll the dough into itself into a circle and tuck the uneven (uncut) end underneath. Press the circle down with your hand. Then with the rolling pin, gently roll out the dough until it’s a relatively thin circular shape, about 1/4 inch thick (see photo below). Don’t worry if it breaks on the edges, it will stay together when it cooks. Repeat with the second half of the remaining dough.
- Heat a large skillet to medium high and add a small dollop (1/4) of the remaining butter and a dash of olive oil. I use a nonstick skillet here but you could use cast iron too, you just might need a bit more oil and you might take a the heat down a notch depending on the strength of your stove top. Fry the pancakes until they are golden brown and crispy on one side, flip and repeat. Enjoy hot.