Adapted Martin Yan and Savuer
4 c. flour, plus a little more
1 Tbsp. baking powder
1 bsp. kosher salt
⅓ c. canola oil
2 tbsp. toasted sesame oil
1 ½ c. thinly sliced scallions
1 tsp. crushed red chile flakes
½ tsp. ground white pepper
Poor half of flour and 1 tablespoon baking powder into a food processor and run machine. As the dry ingredients are processed poor in 2/3 cup cold water. Run processor until dough forms (about 40 seconds) Transfer dough to a plate and set aside.
Add the remaining 2 cups of flour and the salt to the food processor. With the motor still running, poor in 2/3 cup boiling water and process until dough forms (about 30 seconds)
Take the original batch of dough and return it the processor, pulsing until the doughs come together. Remove the dough from the processor and transfer to a floured surface. Knead dough for about 4 minutes or until smooth. Set dough in a greased bowl, cover and let sit for 2 hrs.
Divide rested dough into two pieces. Roll one half into rectangle approximately 10 x 20 inches. Brush flattened dough with 1 tablespoon of canola oil and 1 tablespoon of toasted sesame oil. Scatter 1/4 teaspoon of white pepper, 1/2 teaspoons of chile flakes and 3/4 cup of scallions over the dough rectangle. Tightly roll the dough from the long side into a jelly roll. Cut into three pieces crosswise. Stretch each piece slightly and starting from one edge, coil the pieces horizontally tucking the end underneath. Flatten the coil into a disc gently and use the rolling pin to flatten into a 5 inch circle. Repeat this proscess with the remaining pieces of the jelly roll and with the other half of the dough.
Pre-heat oven to 200° F. Poor a small amount of canola oil into a skillet and warm over medium heat. Cook one pancake at a time in oil, moving the cake around the pan and turning once until dough is golden brown. Place cooked pancakes in the oven to keep warm. Cut into wedges to serve.