If you can find a copy of the out-of-print Chinese Menu Cookbook , by Joanne Hush and Peter Wong, do so! That is where I got this recipe, and it is the source of many of my favorite dishes.
2 Cups all-purpose flour
1 tsp salt
1 Cup boiling water
1/4 Cup chopped scallions (4-7 scallions, depending on their size)
peanut or canola oil for brushing and cooking
Sharp knife for chopping
Heavy pan for frying
Bread Machine (optional, but handy)
Step 1: Make the Dough
Otherwise, add water to the salt & flour and stir well with a wooden spoon. When the mixture is cool enough to handle, knead for 5-10 minutes. Set aside to rest for 22 minutes.
Step 2: Form a Log
Brush the surface with peanut oil, then spread the chopped scallions evenly over it.
Roll the dough "cinnamon roll style" into a log; you can roll it either way, but I usually roll down the long edge so I have a 10" log.
Step 3: Form the Pancakes
Take a piece, flip it 90° so that it looks like an un-cooked cinnamon roll. Press it down a little into a disk with your hands, and then roll it out into a pancake. The pancake should be about 1/4" thick, no thinner. Some people like them thicker. Set the finished pancake to one side, on either a floured plate or on waxed paper. Repeat with the rest of the pieces.
At this point you can freeze or refridgerate the pancakges. If it's warm out, chilling them makes them easier to handle.
Step 4: Cook the Pancakes
Drain and set aside on paper towels. Repeat for the rest of the pancakes.
Step 5: Cut, Serve, and Eat!
The night I made these I also made eggrolls and a brother-in-law brought over some lamb stew and bread. Eclectic, perhaps, but tasty.