Boil 2/3 of the water. Add all the ingredients into a mixing bowl. Finally, add the boiling water and stir with a wooden spoon; when it is well incorporated, add the other 1/3 of the water (which should be cold) and continue mixing until it is smooth. Allow to cool, pat the mound into a ball with an oiled spatula or hands, and set aside, covered, for a day or two in the refrigerator.

Turn out the dough on an oiled surface and flatten into a rectangle. When the thickness of the douch is 1/8” or so, brush with sesame oil. Sprinkle with course salt, according to taste. Sprinkle 2 or 3 tablespoons of chopped scallion evenly over the flats and roll up, beginning from the long edge, and when rolled, pinch together to seal. From either end of the “rope,” roll up the dough into a coil and seal the end. Place the coil flat, and flatten into a disk of approximately 1/8” thick and 5 or 6” in diameter.

Heat a flat, preferably cast iron pan to medium high heat. Add peanut oil to a depth of 1/8” or more. When oil is just smoking, place pancake into oil and fry on each side until golden brown.