In a large mixing bowl, combine all-purpose flour, Chinese five-spice powder, and 1 teaspoon of kosher salt. Bring to a boil a small pot of water and slowly add it to the mixture, stirring with a wooden spoon until you have obtained a soft dough texture. Add cold water in small amounts until a total of ¼ cup has been reached. Knead for 5 minutes or until the dough is firm and elastic. Cover with a damp cloth and let it rest for half an hour.

Remove the root ends from the scallions, then finely chop them up. Combine chopped scallions with remaining ¼ teaspoon of salt in a small bowl.

Divide the dough into four equal parts and roll each one into a ball shape. Flatten out each disk to about 6 inches in diameter, then brush lightly with oil. Evenly sprinkle the scallion mixture over top and start rolling up one of the disks from the outside like a jelly roll. Coil the rolled-up disk into a snail shape and gently press down to flatten. Repeat with the remaining 3 disks.

Heat a nonstick pan over medium heat and add 1 tablespoon of canola oil. Place one scallion pancake in the pan and cook until both sides are golden brown (approximately 2 minutes on each side). Remove from the pan, set aside on a plate, and repeat with the remaining pancakes. Add more oil as necessary.