In a mixing bowl, add 300g all-purpose flour, 1 egg, 3g salt, and 3g yeast.

Pour in 140ml warm water (30–40°C / 86–104°F). Stir with chopsticks until a shaggy dough forms.

Add 50g chopped scallions, then knead the dough by hand until smooth (soft but not sticky; add more flour if needed).

Key Tip: Yeast adds fluffiness without proofing; warm water makes the dough more elastic.

Divide the dough into 3 equal portions. Roll one portion into a 10cm round.

Oil paste: In a small bowl, mix 2 tsp flour (about 20g), 1 tsp Chinese Salt & Pepper Seasoning (about 5g), and 2 tbsp cooking oil until a thick paste forms.

Spread 1 tbsp oil paste evenly on the dough round.

Sprinkle a pinch of dry flour on top.

Cut a single line from the center to the edge.

From the cut, roll into a spiral cone, tightening as you roll.

Pinch the seam tightly, including the top edge, to prevent any oil from leaking out. Flatten the cone, then roll it into a 15cm round, about 3–4mm thick.

Note: If the paste leaks while rolling, pinch to reseal or it may affect the layers and puffing.

Heat a nonstick pan over medium heat and brush lightly with oil.

Place the pancake in the pan.

Lightly brush or spray oil on top and cover with a lid. Cook for 1–2 minutes until golden underneath.

Flip gently, cover again, and cook another 1–2 minutes until both sides are golden and the pancake puffs up.

Tip: Covering the pan traps steam and helps cook the pancake evenly while keeping it soft inside.