Mix the flour, water and 1/8 tsp salt in a bowl and whisk until smooth. Add in the scallions. It’s tricky to measure flour precisely, but you want the batter consistency to be fluid, like a heavy cream and not too thick. Adding a few Tbs more water if you need to thin it out can also help the end result be less doughy in the center and more crisp around the edges.
Heat 1 Tbs vegetable or avocado oil or just enough to coat the bottom of the pan over medium heat, in a medium sized frying pan. We used avocado oil here just for the higher smoking point compared to olive oil.
After the oil is heated, use a large ladle to pour some batter into the center of the pan and quickly swirl the pan around to get the batter to spread out as THINLY as possible, like making a crepe. Using less batter at a time to make smaller pancakes also results in a more evenly cooked texture in the center.
Cook for 4-5 minutes over medium heat or until the bottom is lightly browned and crisp (lift a corner to check). Once it’s lightly browned, brush the top of the pancake with oil, sprinkle salt on top, then flip over and cook the other side for 4 to 5 more minutes. Adjust salt to your tastes, making sure you’re using enough to bring out the scallion flavor.
Optional: brush some sesame oil on the cooked side and then flip it again to sear for just a few more seconds. Sesame oil tends to lose its fragrant flavor after cooking, so I like to do this just near the end.
Cut into triangles and enjoy!