In a mixing bowl, combine plain wheat flour and a pinch of salt. Gradually add warm water while stirring until a shaggy dough forms. Knead for about 5–7 minutes until smooth. Cover and let rest for 30 minutes.

Heat 1/4 cup of canola oil in a saucepan until shimmering. Pour over finely sliced scallions in a bowl, letting it sizzle. Set aside to cool.

Divide the rested dough into four portions. Roll one piece into a thin circle, brush with scallion oil, sprinkle Chinese five-spice, roll tightly into a log, and coil into a spiral. Flatten and roll out to pancake shape.

Heat a skillet over medium heat and add a tablespoon of canola oil. Cook each pancake for about 2–3 minutes per side until golden and crispy.

Serve the pancakes hot with a dipping sauce made of soy sauce, vinegar, and chili oil.