Korean Jeon (Savory Pancakes)

In a mixing bowl, combine the flour, water, and salt. Whisk until smooth to create a batter.

Stir in the chopped green onion, grated zucchini, grated carrot, and egg into the batter. Mix well until all ingredients are evenly coated.

Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.

Once the oil is hot, ladle about 1/4 cup of the batter into the skillet. Spread it into a circle about 1/4 inch thick.

Cook for about 3-4 minutes or until the edges are golden brown, then carefully flip and cook for another 3-4 minutes on the other side.

Transfer the cooked jeon to a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining batter, adding more oil as needed.

Serve the Korean Jeon warm with soy sauce for dipping.