• 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. 

BON APPÉTIT!