Scallion Pancake Dough

In a medium bowl, combine 1.5 cups of all purpose flour and 3/4 cup boiling water. Bring it together with a silicone spatula, then get your hands in there to mix and form a dough.

Turn the dough out on a lightly floured surface and knead it together to form an elastic dough, about 4 minutes of kneading. (The dough won't be super smooth) Form the dough into a ball and place it in a clean bowl, cover with plastic wrap and let it sit for 30 minutes.

Dipping Sauce

In a large measuring cup, whisk together soy sauce, rice vinegar, honey, water, red pepper flakes, toasted sesame oil and one thinly sliced scallion. Set the dipping sauce aside and let's move on to the oil/flour mixture that will coat the inside layer of the Scallion Pancakes.

Scallion Pancakes

Whisk together one tablespoon each grapeseed oil, toasted sesame oil and all purpose flour. Once smooth, set aside.

Before we form the pancakes, place a dry 10-inch cast iron skillet over low heat to preheat.

After its 30 minute rest, use a pastry scraper to cut the dough in half. Place one half back in the bowl and cover with plastic wrap. On a lightly floured surface roll the other half of the dough out to a 12-inch round.

The use a tablespoon of the oil/flour mixture and brush it evenly over the dough surface.

Sprinkle the surface with a pinch of kosher salt, then scatter the scallion slices evenly over the surface.

Working from the side closest to you, roll the dough up, like a cigar.

Now, coil the roll, tucking the end under the coil.

Slightly flatten the coil with your hand and cover the coil with plastic wrap. Repeat the whole rolling, filling, cigar-rolling and coiling process with the second half of dough and cover it with plastic wrap.

Take the first coil and roll it out to a 9-inch round. It's ok if some of the scallions poke out.

Cover the pancake with plastic wrap. Do the same for the second coil of dough and cover it with plastic.

Turn the heat up to medium-low under your skillet and add 2 tablespoons of grapeseed oil to the skillet. When the oil is hot and begins to shimmer, uncover the first pancake and slice a 1-inch slit in the center of the pancake. Carefully lift the pancake and lay it in the skillet – be sure to lay it in away from you so hot oil will not splatter on you. You should hear sizzling. If you don't, slightly increase the heat.

Cover the skillet with a lid and cook for 1 minute. After 1 minute covered, check the underside of the pancake. If it's golden brown, flip it over and cover again for another minute.

After one minute on the other side, remove the cover and drizzle a little grapeseed oil over the top and flip the pancake again. The covered cook was to ensure the inside gets fully cooked and now we are crisping up the outsides a little more.

After one more minute uncovered, drizzle a little more oil on the top and flip again. Adjust the heat as necessary to keep it sizzling but not burning. We are looking for deep, even brown spotting. Transfer the pancake to a wire rack set in a sheet tray and sprinkle with kosher salt. Repeat the process with the second pancake – don't forget to cut the 1-inch slit in the center before frying.

Slice the pancakes into wedges and arrange on a plate, serve with the dipping sauce.