Put flour into a heatproof bowl. Pour in hot water. Stir with chopsticks until no more loose flour or water can be seen. Use your hands to combine the mixture into a rough-looking dough.

Tightly cover the dough with cling film and leave to rest for 15 mins.

While waiting, add melted lard (or other oil), flour, Sichuan pepper (or five-spice) and salt to a small bowl. Mix until it becomes a smooth paste.

Uncover the dough then knead until it becomes very smooth. Rub a thin layer of oil around the dough, as well as the work surface.

With a rolling pin, flatten the dough into a thin, rectangular piece.

Brush the filling mixture over the dough, then sprinkle finely chopped scallions on top.

From the shorter side of the dough piece, roll the dough into a rope.

Cut the rope into 4 cylinders. Stand a piece on one end. Press down with your hand, then flatten it with the rolling pin into a pancake that measures around 13cm/5” in diameter.

In a skillet/frying pan, heat oil over high heat until hot. Drop a piece of scallions in to test. If it sizzles, the oil is hot enough.

Turn the heat down to medium and put in the pancakes (the top side facing down). Cover the skillet with a lid and leave to cook for about 2 minutes until the side facing down becomes golden brown. Flip the pancakes over, then cover again to cook the other side.

Remove them from the pan once the second side turns golden too.

For the best result, rest the pancakes on a wire rack for a minute or two before serving.