In the bowl of a food mixer, combine the flour, baking powder and sea salt. Make a well in the centre

Add 315ml/11fl oz water into the well and, using the dough hook attachment, mix until the dough comes away from the sides and forms a ball (less than a minute)

Cover the bowl with cling film and allow the dough to rest at room temperature for about an hour

Turn out on to a lightly floured surface, divide into halves, putting one back into the bowl and recovering with cling film

Roll the first ball of dough out into a rectangle ½cm thick

Brush the rolled out dough with 1tbsp sesame oil

Sprinkle 1tsp chilli flakes, ¼tsp cracked peppercorns and half the sliced spring onions

Roll up the dough tightly along the long side into a cigar shape and cut into 3 equal pieces

One by one, gently stretch each piece before rolling it into a spiral and tucking one end under

Flatten each spiral into a disc of about 1cm thickness

Repeat stages 5-10 with the second half of the dough

Put a heavy bottomed frying pan or skillet over a medium flame and add vegetable oil

Once hot, fry the pancakes for 5-8 minutes on each side until browned