STEP 1 – Scallion Pancakes:

Prepare the Dough:

• In a mixing bowl, combine the sifted organic all-purpose flour with ½ teaspoon of flaky sea salt.
• Gradually pour in the chilled spring water while stirring with a fork until the dough forms.
• Knead the dough on a floured surface for about 5-8 minutes until it’s smooth. Cover with a damp cloth and let it rest for 30 minutes.
• Prepare the Scallions:
• Wash the scallions thoroughly and trim off the roots.
• Cut the scallions lengthwise into thin strips, keeping both the green and white parts.

Create Pancake Layers:

• Divide the rested dough into 4 equal parts.
• Roll out each part into a thin, even circle (about 1/8 inch thick).
• Brush each circle with 2 tablespoons of canola oil, ensuring it covers the entire surface.
• Sprinkle a small amount of Chinese five-spice powder and flaky sea salt over the oiled surface.
• Evenly distribute a handful of the prepared scallion strips over the oiled dough.

Roll and Layer:

• Starting from one edge, roll the dough into a tight cylinder.
• Coil the cylinder into a spiral, tucking the end underneath to form a ball. Repeat this process for the remaining portions.

Flatten and Fry:

• Take each coiled ball and gently flatten it with a rolling pin into a pancake (about ¼ inch thick).
• Heat a skillet or frying pan over medium heat and add a tablespoon of canola oil.
• Carefully place the pancake into the pan and cook for 3-4 minutes on each side until golden brown and crispy. Repeat for all pancakes.

STEP 2 – Pesto:

Prepare Ingredients:

• In a food processor, combine toasted hazelnuts, vibrant Italian parsley leaves, finely minced garlic, and coarsely ground black pepper.

Blend and Add Liquids:

• Pulse the ingredients while gradually pouring in the cold-pressed extra virgin olive oil and lemon juice.
• Continue blending until the mixture reaches a smooth, pesto-like consistency.