Add <quantity>580<unit>g</unit></quantity> of all-purpose flour to large bowl

Add <quantity>50<unit>g</unit></quantity> of tapioca starch and <quantity>10<unit>g</unit></quantity> of salt

Mix to combine

Boil <quantity>250<unit>ml</unit></quantity> of water. Add while mixing to begin forming dough

Add <quantity>120<unit>ml</unit></quantity> of room temperature water

Knead to form homogenous dough

Add <quantity>1<unit>tsp</unit></quantity> of soybean oil

Knead dough to form ball

Cover dough with cloth and rest for 30m to fully hydrate

Shape dough into a ball

Roll out dough

Divide into <quantity>80<unit>g</unit></quantity> balls

Transfer to tray and cover with cloth. Pancake dough is ready

Finely slice green end of <quantity>10</quantity> scallions

Finely slice the white part of the scallions. Combine all sliced scallions

Add <quantity>25<unit>g</unit></quantity> of salt to bowl

Add <quantity>7<unit>g</unit></quantity> of black pepper

Add <quantity>1<unit>tsp</unit></quantity> of MSG

Mix to combine

Grease a clean surface with <quantity>1<unit>tbsp</unit></quantity> of soybean oil

Roll out dough until it forms a thin rectangle

Grease dough with <quantity>½<unit>tbsp</unit></quantity> of lard

Season with <quantity>2<unit>pinches</unit></quantity> of the salt, pepper and MSG mix

Add <quantity>3<unit>tbsp</unit></quantity> of slice scallions

Carefully roll the dough maintaining tight form

Roll dough over itself and press firmly

Rest in refrigerator for 30m to release gluten tension

Roll into a round shape <quantity>1<unit>cm</unit></quantity> thick

Add <quantity>3<unit>tbsp</unit></quantity> of soybean oil to hot skillet

Fry pancakes until golden on both sides

Pancakes are ready, enjoy!