| 1 | Place the flour in a mixing bowl. |
| 2 | Sprinkle evenly with the baking powder and sugar. |
| 3 | Mix with a wooden spoon. |
| 4 | Add the water gradually, stirring and mixing with the wooden spoon. |
| 5 | Knead the dough for 3-4 minutes. |
| 6 | Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. |
| 7 | Divide the dough into ten portions and form into narrow strips 8-10 inches long. |
| 8 | Flatten the strips with a rolling pin and ten bands of pancake thickness. |
| 9 | Sprinkle each band with salt and then with chopped scallions. |
| 10 | Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. |
| 11 | Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. |
| 12 | Flatten the pancake with the palm of the hand. |
| 13 | Repeat until the dough has been made into ten spiral pancakes. |
| 14 | Heat the oil on the bottom of a large flat-bottomed frying pan. |
| 15 | When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. |
| 16 | Place the spiral pancakes on the surface of the pan. |
| 17 | Fry over low heat for 2-?to 3 minutes and turn the pancakes over. |
| 18 | Repeat and fry gently until the pancakes are evenly browned on both sides. |
