In a mixing bowl, combine the all-purpose flour and salt.

Gradually pour in the water, stirring until the mixture is smooth and free of lumps.

Fold in the chopped scallions to the batter, making sure they’re evenly distributed.

In a non-stick frying pan, add a tablespoon of oil and heat over medium-high heat.

Once the oil is heated, pour in half of the batter. Spread it out evenly using the back of a spoon to create a pancake about 1/4 inch thick.

Cook for about 3-4 minutes until the bottom is golden brown. Carefully flip the pancake and cook for another 3-4 minutes on the other side until crispy.

Once cooked, remove the pancake from the pan and set it aside. Repeat with the remaining batter, adding more oil as necessary.

Cut the pancakes into triangles and serve hot, perhaps with your favorite dipping sauce.