Spring Onion Pancakes

You'll find this delicious recipe below.
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Spring Onion Pancakes
Recipe source: Adapted from a recipe by Tony Tan
Preparation time: 20 minutes (+20 minutes rest time)
Cooking time: 15 minutes
Ingredients:
250 g plain flour, plus some extra
for rolling out the dough
½ tsp salt
1 tbsp coconut oil
220 ml boiling water
3 tbsp sesame oil
3 spring onions, finely chopped
¼ cup sunflower oil, for pan-frying
Equipment:
metric measuring scales,
jug and spoons
tea towels
chopping board
cook’s knife
sifter
large mixing bowl
wooden spoon
heatproof jug
rolling pin
pastry brush
frying pan or skillet
spatula
serving plate
What to do:
1. Prepare all of the ingredients based on the instructions in the ingredients list.
2. Sift the flour and salt into a large mixing bowl and stir to combine.
3. *Mix the coconut oil and boiling water together in the heatproof jug.
4. *Ask an adult to pour the hot-water-and-oil mixture into the combined flour and salt, and mix well.
5. *Ask an adult to tip the hot dough on a bench and knead for 5 minutes until smooth and elastic.
6. Return the dough to the bowl and leave to rest for 20 minutes.
7. Lightly flour a bench or work surface and shape the rested dough into a long roll with your hands.
8. Divide the length of dough into 20-24 equal portions.
9. Using a small rolling pin, roll out one piece of dough into a 12 cm circle.
10. Dip the pastry brush into a small bowl of sesame oil and brush the dough circle, stopping just before the rim of the circle.
11. Scatter 1 tablespoon of the sliced spring onion onto the oiled surface of the dough.
12. Lift the side of the dough circle nearest to you and roll the dough into a thin sausage, pinching the ends to seal. Flatten slightly, then roll up the dough again from one end to the other like a snail.
13. Repeat until all the remaining dough is used. Cover with a tea towel.
14. Rest for another 20 minutes.
15. Flatten a coil of dough and roll out into a 10 cm disc. Do not worry if the surface cracks as you roll. Dust lightly with flour if required.
16. Repeat with the remaining coils of dough.
17. Rest the pancake dough again for 10 minutes before cooking.
18. Heat a frying pan over medium heat and add 1 tbsp of oil.
19. Fry 2-3 pancakes at a time in the pan, 2-3 minutes on each side, until crisp and gold-spotted.
20. Serve hot.
*Adult supervision required.