3 cups plain flour
2 tsp salt
1 cup lard
3–4 tbsp chopped spring onion
Oil for frying
To prepare the dough: Sift flour and salt into a mixing bowl. Add the lard and mix well with a spatula. Bring water to a rolling boil and pour just enough of the hot water directly into the flour mixture. Blend with a pair of wooden chopsticks until the mixture binds well.
Cover the flour mixture with a damp tea towel and set aside for 10 minutes.
Remove the tea towel and knead the flour mixture into a dough. (It will not be smooth at this stage. You have to add a little flour or a little more water as you knead, to make it smooth.) Cover the dough again with a damp tea towel and leave aside for 20 minutes.
Knead again until the dough is smooth. Divide the dough into 8–10 equal pieces. Roll out to 1/2cm thickness, then brush each piece with oil. Sprinkle with chopped spring onion and a dash of pepper and roll up. Close the two ends by pinching them together hard. Squeeze it into a ball, then roll it out again into a neat round piece.
Heat a non-stick pan lightly with oil. Fry each pancake over medium heat. Turn over while frying until pancake is lightly browned. Remove the scallion pancake and serve immediately.