Whisk the two flours, salt, baking powder, egg, water, chili, pepper, and sesame oil together in a large bowl (the batter will appear to be thin).
Heat ½ teaspoon of the oil in a small skillet over moderate heat. In batches, pour one tablespoon of the batter onto the hot oil.
Scatter scallions and cilantro over each pancake, fry underside until golden about 1-2 minutes, flip over pancakes and cook about 1 minute longer.
Transfer cooked pancakes to a paper towel and prepare the remaining batter in batches the same way, add more oil as needed.
Serve warm with chilled dipping sauce.