Make the base batter: In a large bowl, combine 500g all-purpose flour, 5g sugar, and 5g active dry yeast. Stir well with chopsticks or a whisk (sugar helps activate the yeast for faster rising).

Gradually add 450g warm water while stirring constantly with chopsticks. Mix until you get a thick, pourable batter—similar to thick yogurt. It should flow off the chopsticks in a steady stream with no dry flour lumps.

Let the batter rise: Cover the bowl with a lid or plastic wrap. Place it in a warm spot (25-30℃ / 77-86℉) and let it rise until doubled in size, with a honeycomb texture inside. This takes about 40-60 minutes, depending on room temperature (rising properly is key for ultra-soft pancakes).

Season and add scallions: Once risen, stir in 20g chopped green onions, 1 tsp salt, and 1 tsp five-spice powder. Mix thoroughly to distribute the seasonings and scallions evenly throughout the batter. If the batter is too thick, add a splash of warm water to adjust.

Pan-fry the pancakes: Heat a non-stick pan over medium-low heat. Add a drizzle of cooking oil. Once the oil is hot (you’ll feel heat when holding your hand above the pan), scoop a ladleful of batter into the pan.

Grease your hands lightly with cooking oil (to prevent sticking). Gently press the batter into a thin, round pancake (about 0.3-0.5cm thick). Press evenly to ensure uniform thickness.

Cook for about 50 seconds until the bottom is set and golden brown. Use a spatula to flip the pancake carefully.

Continue cooking the other side. The total cooking time (from batter to finished pancake) should not exceed 3 minutes. Flip once more if needed. The pancake is done when both sides are golden brown and it springs back quickly when pressed with a spatula. Transfer to a plate and serve immediately.