Place flour in a large bowl. Gradually add hot water, mixing continuously with a fork or wooden spoon until the mixture comes together as a dough. Add more water if the mixture is too dry and not coming together. As soon as it is cool enough to handle, turn dough onto a lightly floured bench top and knead for five minutes or until smooth.
Place dough on floured bench top, roll into a long sausage and cut into 30-40 equal pieces. Roll pieces into balls, flatten slightly and roll into 10cm circles. Remove excess flour, brush half the circles on one side with oil, placing the remaining circles on top of the oiled surfaces. Roll the two circles together into 15cm pancakes, about 2mm thick. It is important not to roll pancakes any larger, as they will overcook and be too thin to separate.
Cover pancakes with a damp tea-towel to stop them from drying out.
Cook pancakes, one at a time, in a small non-stick frying pan over medium heat, about 30 seconds or until they brown lightly. Turn pancake, brown other side.
Remove from pan and gently pull the two circles apart. Wrap pancakes in foil to keep warm and prevent drying out, or alternatively place in a covered bamboo steamer, lined with Glad bake, over boiling water.
Serve immediately with Peking duck, hoi sin sauce, cucumber and green onions.