To make the pancake dough, add 1 1/2 cup of all-purpose flour in a large mixing bowl. Slowly add the hot water while mixing consistently until large flakes form (Picture 1). Press the flakes together to form a dough ball (Picture 2), dust hands with flour to prevent sticking.
Transfer the dough into a floured board and knead gently until soft, about 5 to 10 minutes. Lightly flour the bottom of a large bowl and place the kneaded dough inside, covered with a wet kitchen towel (Picture 3). Let dough rest for about 30 minutes.
To make the oil paste, combine 1/4 cup of all-purpose flour and 1/3 cup of vegetable oil in a bowl and mix well until it forms a smooth, consistent, thick consistency.
Place dough on a lightly floured board and roll gently into a thick cylinder. Equally cut the cylinder into 4 equal-sized pieces and shape each piece into a ball (Picture 4). Place 3 quarters back into the bowl and cover with wet kitchen towel. Working with one piece at a time, roll as thinly as possible into a rectangular shaped sheet using a lightly floured rolling pin. Brush enough of the oil paste to cover the surface of the rolled dough. Season with about 1/2 teaspoon of salt and evenly sprinkle 1/4 cup of the chopped green onions.
Starting along the long side, roll the sheet into a long strand (Pictures 5 and 6). Twist roll the strand into a spiral (Pictures 7 and 8), making sure to tuck in the end of the strand underneath the roll.
Lightly press on the spiral roll to form a flat disk and roll out as thinly as possible, making sure that the green onions do not break out of the pancake (Picture 9). Repeat steps with the other 3 pieces of dough.
In a medium-sized pan, pour about 2 1/2 of vegetable oil or enough oil to cover the bottom of the pan. Heat over medium high heat and fry one disk at a time for about 2 minutes on each side, or until golden brown.