In a mixing bowl, whisk together all-purpose flour and a pinch of salt. Gradually pour in chilled water while stirring to create a smooth batter. Allow it to rest for 5 minutes.

Gently fold in the chopped spring onions and any optional veggies like grated carrots or finely chopped zucchini until evenly distributed.

Place a non-stick skillet over medium-high heat and add enough oil to coat the bottom. Heat the oil until it shimmers, about 2 minutes.

Pour batter into the hot skillet, spreading to half-inch thickness. Cook for 3-5 minutes until golden edges and bubbles form on the surface.

Carefully flip the pancake over, gently pressing it down. Cook for an additional 3-5 minutes until brown and crispy.

Remove pancake from skillet and place on a wire rack to cool slightly. Slice into wedges and serve warm with soy sauce for dipping.