Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
Whisk together the flour and salt in a large bowl.
Bring 1 cup of water to a boil in a small saucepan.
Measure out 3/4 cup of water and pour over the flour mixture.
Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
Meanwhile, combine the scallion and chives in a bowl and set aside.
Flour a surface and shape the dough into a thick log. Cut into 6 portions.
Work with one portion of dough at a time, keeping the others covered with a damp towel.
Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
Tightly roll the dough away from you so you’re left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
Cut 4 small squares of parchment paper and flour a work surface.
Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
Cut each pancake into 4 wedges and serve with the dipping sauce.