Sift plain flour, baking soda and salt into a large bowl, Add egg and water - little by little and knead to a smooth soft dough until it's not sticky to your hands (dust a little more flour if needed). Cover with cling wrap and let it rest for 30 minutes.

Spread some vegetable oil on work top. Place dough and gently roll into a rectangle size, as thin as possible. Spread sesame oil on dough evenly and sprinkle spring onion.

Roll up into tube form. Cut into 8 equal sizes (I cut into 12 as I prefer a thinner crispy pancake), rest for another 15 minutes.

Place the tube right up and flatten with your palm. Then gently roll with a rolling pin into about 3 inches round flat disc.

Heat up a non-stick pan at medium heat with little oil. Pan fry each side until golden brown, about 1-2 minute per side.

Serve hot.