Method

• 1.
  For the dough, combine the flour, baking powder and salt in a food processor. With the motor running, add 175ml boiling water and whiz until the mixture forms into a ball. If needed, add 1 or 2 extra tablespoons of water to bring the mixture together.
• 2.
  Tip the dough onto a lightly floured surface and knead for a few minutes to form a smooth disc shape. Cover in plastic wrap and set aside for 30 minutes.
• 3.
  Combine the sesame oil and half the vegetable oil in a small bowl.
• 4.
  Divide dough into 4 pieces. Working with 1 portion at a time, roll out on a lightly floured surface to a very thin 20cm circle. Brush some oil mix over dough and sprinkle over one-quarter spring onion.
• 5.
  Starting at the end nearest you, roll the pastry into a log enclosing the spring onions. Now starting from on end, firmly roll into a coil or snail shape, tucking the end in. Repeat with the remaining dough.
• 6.
  On a lightly floured surface, roll each coil roughly into a 20cm circle. Put the dough on a plate with pieces of baking paper between each one and chill until needed. These can be made a day in advance.
• 7.
  To cook the pancakes, heat remaining oil in a large non-stick frypan over medium heat. Cook each pancake for 2-3 minutes on each side until golden and crispy. Cut into wedges or roughly tear to serve.