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Procedure. Thinly slice the scallions on the bias, separating out the dark, tender greens from the whites and light greens. Measure out 1 packed cup of the tender greens and set aside for the pancakes. Add the remaining tender greens, along with the whites and light greens, to a small saucepan. Add the oil and place over medium-low heat.
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Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls. In a small bowl, whisk together sauce ingredients and set aside at room temperature.
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On a floured surface, gently press bun down to flatten (swirly side up) and roll out to 1/4 inch thick pancakes. Butter may seep out a bit during the rolling. Heat 2 TB oil in a large nonstick pan, over medium-low heat. Once oil is hot, gently place one cake into pan and fry until crispy and browned, shaking pan often.
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Add about 2 tablespoon of oil and swirl to coat. Then lower to medium heat. Add a pancake carefully into the hot oil and fry until the underside is evenly golden brown (around 3-4 minutes). Flip to the opposite side and fry until golden brown (another 2-3 minutes).
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Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball. Turn out the dough onto a lightly floured surface.
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Preparation. Combine flour and salt for dough in large mixing bowl. Using an electric mixer with dough hooks add hot water slowly while mixing. Then add cold water slowly. If dough is too dry add 1 teaspoon cool water and knead again. Repeat until ball forms, then chill in refrigerator for 20 minutes.
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Add in ½ teaspoon Chinese five spice, 1 tablespoon sesame oil and 1 tablespoon sesame seeds into the bowl with the scallions and mix well. Set aside for later. In a small bowl, mix 2 tablespoons miso with 1 - 2 teaspoons of water to get a thinner paste. This makes it easier to brush a thin layer onto the pancakes.
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Roll out the pancakes: Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl. Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.
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Cook the pancakes. Heat a 9" (23 cm) cast iron pan (or a nonstick skillet) over medium-high heat and add enough oil to fully coat the bottom. Once the oil is hot, add a pancake. Use a pair of chopsticks (or a spatula) to swirl the pancake around to spread the oil and prevent sticking, for a few seconds.
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Instructions. Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right). Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes. Divide dough into 2 pieces.
