- Season the flour in a heat proof bowl with a generous pinch of salt and then pour in the boiling water. Start with 160ml and add the rest of it looks too dry. Mix with a fork to combine and then leave too cool.
- Once cool enough to touch, tip onto a floured work surface and knead for 10 minutes until smooth. Pop into an oiled bowl and leave to rest for 30 minutes.
- Roll the dough out into a 30 x 40cm rectangle. Position to portrait and brush with 1 tbsp of the oil. Scatter over the 5 spice and then then the spring onions. Roll up into a cigar shape and cut into six pieces.
- Turn each piece on its side. Roughly squeeze together the open ends and then squish them down flat. Down worry if any topping appears just push it back in. Roll or pat them out into 8-10cm wide rounds.
- Heat the remaining oil in a non-stick frying pan over a medium heat and add 2 pancakes. Cook for 2-3 minutes a side or until crispy. Add the remaining pancakes and cook for the same time.
- Meanwhile, mix the soy sauce with the vinegar in a little serving bowl.
- To serve, drizzle the hoisin and chilli sauce over the pancakes and serve with the soy dipping sauce.
Makes 4 pancakes
250g plain flour
160-180ml boiling water
1 tsp salt
2 tbsp ground nut oil
2 tsp Chinese 5 spice
6 spring onions, finely chopped
4 tbsp soy sauce
2 tbsp white wine vinegar
Hoisin to serve
Sriracha to serve