In a large mixing bowl, add 400g of flour.

Gradually pour in 250g of warm water while stirring with chopsticks or a spoon until a shaggy dough forms.

Knead the mixture into a smooth, slightly soft dough. If the dough is too sticky, sprinkle a little more flour, but avoid adding too much.

Divide the dough into two equal portions and shape each into a ball. Cover with plastic wrap or a damp cloth to prevent drying out. Let it rest for about 30 minutes at room temperature.

In a small bowl, combine 1 tablespoon yellow soybean paste, 1 tablespoon ketchup, 1 tablespoon oyster sauce, 1 tablespoon sugar, 2 tablespoons spicy bean paste, 0.5 tablespoon five-spice powder, and half a bowl of water. Stir until smooth.

Dice the onion and set aside.

Heat a little oil in a pan over medium heat. Add the diced onions and sauté until fragrant and translucent, about 2-3 minutes.

Pour the prepared sauce into the pan with the onions. Stir continuously for 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.

In a small bowl, combine 40g of flour with 40g of vegetable oil. Mix until smooth.

After resting, the dough should be pliable. Take one dough ball and place it on a lightly floured surface.

Roll the dough into a large, thin circle, about 0.5 cm thick, trying to keep it even.

Evenly spread the prepared oil paste over the surface of the rolled-out dough using a spatula or brush.

Cut the rolled dough into a pizza-like shape, leaving one corner intact.

Fold each section toward the center, stacking them like a fan.

Use the uncut corner to wrap around the folded dough, flipping it over and pinching the seam tightly to seal.

Gently roll the wrapped dough into a large circle again to create a pancake base.

Preheat an electric griddle or skillet and lightly oil the surface.

Place the pancake base onto the heated griddle. If the pancake is large, allow for a few pleats for better flavor absorption.

Spray a bit of oil on the top surface and cover with a lid to cook on medium-low heat.

Cook until one side is golden and set, about 3-4 minutes. Flip and cook the other side, flipping occasionally to ensure even cooking until both sides are golden brown and crisp.

Once the pancake is cooked, spread the reserved sauce evenly over the top.

Sprinkle with white sesame seeds and chopped green onions for added flavor and decoration.

Use a sharp knife to cut the pancake into small wedges or squares.

Arrange the pieces on a serving plate and enjoy your delicious Savory Sauce Pancake warm!