Infused with toasted Sichuan peppercorns for a numbing and aromatic spice profile.
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Place 2 cups of flour in a bowl and gradually stir in the hot water with chopsticks until a shaggy dough forms; knead by hand for 10 minutes until smooth, then rest covered for 30 minutes.
Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, then grind them into a fine powder using a mortar and pestle or spice grinder.
Create a 'spice roux' by mixing 3 tablespoons of flour, the ground peppercorns, salt, five-spice powder, and sesame oil into a thick paste.
Divide the rested dough into 4 equal portions and roll one piece out on a lightly floured surface into a very thin rectangle.
Spread a thin layer of the spice roux over the dough and sprinkle generously with a quarter of the chopped scallions.
Roll the dough tightly into a long cigar shape, then coil that cylinder into a snail-like spiral, tucking the end underneath.
Gently flatten the coiled dough with your palm and roll it out again into a 7-inch circle, being careful not to let the scallions burst through too much.
Heat a tablespoon of neutral oil in a skillet over medium-high heat and fry each pancake for 3 minutes per side until golden brown and crispy.
