Crispy Korean Spring Onion Pancake

Instructions

1. 1

   In a mixing bowl, combine flour and salt. Gradually add cold water while stirring until you achieve a smooth batter.

2. 2

   Fold in the chopped spring onions until evenly distributed.

3. 3

   Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.

4. 4

   Pour half of the batter into the skillet and spread it evenly; cook for 3-4 minutes until golden brown.

5. 5

   Flip carefully and cook for another 3-4 minutes until crispy on both sides.

6. 6

   Remove and keep warm while repeating with the remaining batter. Serve immediately with soy sauce or your choice of dipping sauce.