1. In a large bowl, mix the flour and salt. Gradually add the hot water, stirring with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Cover it with a damp cloth and let it rest for 30 minutes.
3. Divide the dough into four equal pieces. Roll each piece into a thin circle, about 8 inches in diameter.
4. Brush each circle with vegetable oil, sprinkle with white pepper, and evenly distribute the scallions (and optional bacon or mushrooms) over the surface.
5. Roll the dough circle into a log, then coil it into a spiral. Flatten gently with your palm, then roll out again into a 7-inch pancake.
6. Heat a non-stick skillet over medium heat and add a tablespoon of oil. Fry each pancake for 3-4 minutes on each side, until golden brown and crispy.

These steps might sound a bit involved, but trust me, they’re worth it. Plus, it’s a great opportunity to get the kids involved in rolling and coiling—just like my dad did with me.