INGREDIENTS:

-1 3/4 cups all-purpose flour

-3/4 cup self rising flour

-1 cup boiling water

-2 teaspoons vegetable oil or Asian sesame oil

-2 spring onions (scallions, green onions), washed and thinly diced (or as you like)

-a bit of oil to brush on pancakes

-a bit of salt to sprinkle on pancakes during frying

PREPARATION:

1. Combine the 2 flours in a large bowl. Stir in the vegetable oil. Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough.

2. Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.

3. While the dough is resting, wash and dice the spring onions.

4. Turn the dough out onto a lightly floured surface, knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.

5. Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8 inch thick)

6. Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 - 8 pieces.

7. Use the palm of your hand to flatten each piece. Roll out again.

8. Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying.

9. While cooking, press down on the center with a spatula to make sure the pancake cooks.

Source: chinesefood.about.com