Korean Pancakes (Jeon)

In a large mixing bowl, combine the all-purpose flour, salt, and pepper. Gradually add water while stirring until a smooth batter forms.

Fold in the chopped scallions and any optional vegetables you wish to add, ensuring they are evenly coated with the batter.

Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil, swirling to coat the bottom of the skillet.

Once the oil is hot, pour about 1/2 cup of the batter into the skillet. Spread it gently with a spatula to form a pancake roughly 6 inches in diameter.

Cook for about 3-4 minutes or until the edges are crispy and the underside is golden brown. Flip the pancake and cook for an additional 2-3 minutes on the other side.

Remove the pancake from the skillet and place it on a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining batter, adding more oil as necessary.