Scallion Pancakes

1: Combine flour and salt in a bowl. Slowly drizzle in hot water while mixing with chopsticks until absorbed.

2: Slowly drizzle in cold water, stirring until dough flakes form. Knead until a firm ball is formed. Cover and set aside for 30 minutes.

3: Make filling: Combine flour, oil, salt, and five spice powder until smooth.

4: Once dough has rested, divide into 6 sections and roll each into a ball. Cover to prevent drying out.

5: Roll each dough ball into a semi-rectangular disk. Spread filling evenly, sprinkle scallions, and roll into a long tube.

6: Flatten the tube, roll into a spiral, tuck the loose end under, and press again to flatten. Repeat for all dough.

7: Roll each pancake into a flat circle about 7-8 inches.

8: Heat a cast iron pan over medium-high heat, add oil, and swirl to coat the bottom.

9: Place pancake in the pan, cover, and reduce heat to low-medium. Cook for 1 minute, remove lid and flip.

10: Cover and cook for another minute. Flip regularly until both sides are crisp and brown (about 3 minutes). Repeat with remaining pancakes.