Instructions

• Make the dipping sauce: in a small bowl combine 4 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 cloves garlic (minced), 1 tablespoon honey, 1 teaspoon sesame oil, and a pinch of sesame seeds. Stir to combine and set aside.
• In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt.
• Slowly pour in ½ cup hot water and use your hands or a spatula to mix until a shaggy (loose) dough forms.
• Add ¼ cup cool water and continue working it in with your hands until the dough comes together.
• Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and not sticky. Dust the surface with a little extra flour if the dough sticks. Shape the dough into a smooth ball.
• Return the dough to the bowl, cover with a damp kitchen towel, and let rest for 30 minutes.
• Turn the rested dough onto a floured surface and divide it into four equal pieces. Keep the three pieces covered with the damp towel while you work with one piece at a time.
• Working with one piece: roll it into a circle about 7–8 inches in diameter. Lightly brush the top surface with vegetable oil. Sprinkle about one-quarter of the thinly sliced green parts of the scallions (from the 1 cup) evenly over the oiled surface. Gently fold the sides of the dough over the scallions toward the center and form the dough into a ball.
• Use your hands to flatten that ball into a disk, then gently roll the disk again into a 7–8 inch circle. Some scallions may squeeze out the edges; you can tuck them back in or leave them. Place the finished pancake on a plate lined with parchment or wax paper. Separate each pancake with parchment and keep uncooked pancakes covered with the damp towel while you finish the remaining pieces, repeating steps 8–9.
• Heat a skillet over medium-high heat and add about 1 to 2 tablespoons vegetable oil. Gently place one uncooked pancake in the skillet and cook until the bottom is lightly browned, about 4 minutes. Flip and cook the other side until browned, about 2–3 minutes. Repeat with the remaining pancakes, adding more oil to the pan as needed.
• If desired, cut the cooked pancakes into quarters. Serve warm or at room temperature with the prepared dipping sauce.