The best part of any Chinese takeout night is the scallion pancakes. As much as I love them, though, it makes me cringe at how loaded with fat, salt, and additives they are. So of course I had to come up with a homemade, relatively healthy version; I often batch cook these over the weekend and freeze them for busy weekdays, and they also make great after-school snacks.
In a bowl, using a wooden spoon, mix 1 1/2 cups flour and boiling water to form a rough dough.
Transfer dough to a lightly floured counter and knead until a tacky (but not sticky) ball forms.
Cover with parchment paper and let rest for 30 minutes.
While the dough is resting, stir together 1 tablespoon of oil of choice, sesame oil, and the remaining 1 tablespoon of flour. Set aside.
In a small bowl, whisk together all dipping sauce ingredients (soy sauce, scallion, water, rice vinegar, maple syrup, sesame oil, pepper flakes).
Preheat a 10-inch cast-iron skillet over low heat.
On a lightly floured counter, divide the dough in half and roll both halves into 12-inch rounds.
Drizzle rounds with 1 tablespoon oil flour mixture and use a pastry brush to spread evenly over the entire surface.
Sprinkle with 1/2 teaspoon salt and half scallions, then roll dough into a cylinder.
Coil the cylinder into a spiral, tuck ends underneath, and flatten the spiral by rolling it out into a 9-inch round.
Cut a 1/2-inch slit in the center of the pancake for steam to escape while cooking.
Cover with plastic, then roll and cut slit in second pancake.
Place 2 tablespoons vegetable oil in a skillet and increase heat to medium-low.
Place 1 pancake in the skillet (oil should sizzle), cover, and cook, shaking skillet occasionally until the pancake is slightly puffy and golden brown on the underside (about 1-1 1/2 minutes), increasing heat if not browning.
Drizzle 1 tablespoon vegetable oil over the pancake, then carefully flip again, cover, and cook, shaking the skillet occasionally until the second side is golden brown (about 1-1 1/2 minutes).
Repeat with the second pancake. (For crisper pancakes, use a spatula to press down on the pancake and cook well on both sides.)
Transfer to a wire rack to cool slightly.
Cut each pancake into wedges and serve with dipping sauce.