- heaping ¼ cup white pastry flour
- heaping ¼ cup white bread flour
- ¼ teaspoon sea salt, plus more as needed
- 1 teaspoon ghee, plus more for frying
- 2 teaspoons solidified chicken fat
- 2 scallions, thinly sliced
- In a small saucepan set over medium heat, dissolve sugar and salt in the vinegar. Pour the brine over the carrots and daikon, and allow to pickle for at least 1 hour.
- Using a fork, whisk flours and salt together. Add 1 teaspoon ghee and ¼ cup boiling water, and stir with a wooden spoon or spatula until it comes together. Plop dough out onto a floured work surface and knead dough until smooth and elastic, about 7 minutes. (You can also do Step 1 in a stand mixer – mix the flours, ghee, and water on medium for 2 minutes, then knead on low for another 3-5 minutes.) Cover and allow to rest for 1 hour.
- After the dough has rested, divide it in half, and roll each portion out as thinly as possible (don’t worry about getting these into perfect circles just yet). Spread each circle with 1 teaspoon chicken fat, and scatter half of the scallions on top. Season lightly with salt, then roll into a log. Coil the left end clockwise, along the “top” of your snake, as you coil the right end counterclockwise along the “bottom”, until both rounds meet in the middle, forming an “S” shape. Fold so one coil stacks atop the other. Cover with a damp towel, and repeat with remaining dough. Allow coiled balls to rest for at least 15 minutes.
- On a lightly floured surface, roll each ball into a 6” round. (If the dough fights you, let it rest for 10 minutes before trying again.)
- Heat 1 tablespoon ghee in a medium skillet set over medium-low. Fry the pancakes, one at a time, until golden on both sides, about 6-8 minutes.