Steps

• 1

  Make the pancakes: Combine the flour and salt in a food processor and pulse three times. With the motor running on low speed, add the boiling water until the dough just comes together in a ball. Alternatively, you can mix the dough by hand, but the water will make it hot. Whisk the flour and salt, then use chopsticks or a fork to mix in the water.

• 2

  Transfer the dough to a clean work surface and knead until smooth, about 8 to 10 minutes. Cover with a kitchen towel and let rest for 10 to 15 minutes.

• 3

  While the dough rests, make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, garlic, brown sugar, and scallions and stir to combine. Set aside until ready to serve.

• 4

  When ready to cook, preheat 2 zones on the flat top to medium heat for 10 minutes.

• 5

  Meanwhile, divide the dough into 4 equal pieces and shape into balls. Keep 3 of the dough balls covered with the towel and roll the fourth out to an 8-inch disc. Brush the disc all over with some of the sesame oil and sprinkle with 1 heaping tablespoon of the scallions. Starting from the bottom, roll up the pancake to make a log. Coil the log up into a tight pinwheel and tuck the end under the coil. Use your hand to flatten the pinwheel, then roll it back out to a 7-inch circle. Repeat with the remaining dough.

• 6

  Drizzle or squirt ¼ cup of the canola oil over the hot cooktop then use a spatula to spread the oil in an even layer. Add the pancakes and cook until golden brown on one side, about 5 minutes. Add the remaining ¼ cup of vegetable oil around the pancakes on the griddle, then flip the pancakes over and continue cooking until the other side is golden brown, about 2 minutes more.

• 7

  Serve the pancakes warm or sliced into smaller pieces with the dipping sauce. Enjoy!