Place the water in a microwave and heat it till it just starts to bubble. Place the flour in a bowl, add the water and stir with chopsticks.
After it is mixed, place the dough onto the countertop and begin kneading.
Kneading the dough long enough so that it forms an even and smooth texture.
When you are done, place the kneaded dough on a sheet of baking paper, to stop it from sticking to the counter.
Next, place a large bowl over the dough to prevent it from drying out. The dough should be ready to use by the time you have prepared the other ingredients.
Begin preparing the green onions by washing them.
Next, chop them up finely and sprinkle them with salt.
Add the sesame oil and white pepper and mix well.
The green onion mixture is now done, and the dough should be ready by now, too. Cut the dough into 3 equal portions and shape each portion into a rectangle.
Using a rolling pin, roll out one portion of the dough as thin as possible, making it about 50 cm long and 35 cm wide.
Divide the butter into three equal pieces. Take one piece and smear it all over the surface of the dough. (You can use lard instead of butter; its saturated fatty acid content is a little lower than butter.)
Finally, spread the onion mixture evenly over the butter.
Start rolling the dough from the long side, towards the other side. Do this slowly, taking care not to push the air out.
Press the two ends of the rolled scallion together tightly.
Twist off a 5cm long section of the scallion dough and pinch the other end to stop the onion mixture from coming out. Each roll should make 10 pancakes.
Start making the pancakes by pressing each piece flat to a disc shape in the palms of your hands.
Pour olive oil into a flat-bottomed pan and place the pancakes into it.