In a medium-sized mixing bowl, combine all-purpose flour and salt. Gradually pour in chilled water while stirring continuously to avoid lumps, creating a smooth batter. Let the batter rest for 5 minutes.

Fold in the chopped spring onions and any additional vegetables you desire, mixing until evenly distributed.

Preheat a non-stick skillet over medium-high heat for about 2 minutes. Pour oil into the skillet to coat the bottom.

Pour half an inch of batter into the hot skillet, spreading it evenly. Cook for 3-5 minutes until golden brown, then flip and cook for another 3-5 minutes.

Transfer the pancake to a wire rack to cool slightly. Serve warm with soy sauce or your favorite dipping sauce.