In a mixing bowl, combine all-purpose flour and salt. Gradually add chilled water while stirring until a smooth batter forms. Let it sit for 5 minutes.

Gently fold in the chopped spring onions and any optional vegetables like carrots or zucchini into the batter.

Heat a non-stick skillet over medium-high heat and pour in enough vegetable oil to cover the bottom. Heat for about 2 minutes until shimmering.

Pour the batter into the skillet, creating an even layer about half an inch thick. Cook for 3-5 minutes until golden brown, then flip.

Flip the pancake and cook the other side for another 3-5 minutes until golden brown and crispy.

Remove the pancake from the skillet and cool slightly on a wire rack. Serve warm with soy sauce for dipping.