In a medium bowl add 2 cups of flour and create a well in the centre. Pour the hot water into the centre of the well. Mix the flour and water together using a fork only until it is cool enough to mix with your hands and gently start to press and knead the flour and water mixture together to form a smooth ball of dough.
Keep the ball of dough in the bowl and cover with plastic wrap. Let rest in a warm place for 1/2 an hour.
In a small bowl mix together 2 tbsp of vegetable oil, 2 tsp sesame oil, 1 1/2 tsp of salt and 1/2 tsp of 5-spice. Set aside.
Flour a hard surface and roll the dough out into a long roll and then cut into 4 even pieces
On a lightly floured surface roll a piece of the dough out to a circle that is about a 1/8" thick.
Using a basting brush base side facing up of the rolled out dough with the oil and spice mixture. Top with a 1/4 of the green onions.
Gently roll the dough into a long tube and then reroll out into a circle that is 1/8"- 14/" thickness. Set Aside and repeat this method with the other 3 pieces of dough.
Heat a non-stick skillet to medium-high heat and add a tsp of vegetable oil. Spread the oil out as evenly as possible across the pan. Add one of the rolled out scallion pancakes and cook for about 3 minutes. Flip and add another tsp of vegetable oil to cook the other side for about another 3 minutes or until both sides are crispy and golden brown. Repeat this until all 4 scallion pancakes are cooked.
Cut each pancake into triangles and serve.
Lightly flour the rolling pin if the dough is sticking to it