Wash and pat scallions dry. You don't want to add wet scallions into the batter! Cut off the roots and slice the scallions in half. To avoid having huge stalks of scallion in the pancake, slice each stalk in half length-wise.

Mix batter ingredients. Add the water slowly and mix with a chopstick or spatula until the consistency of the batter is just slightly thinner than regular pancake mix.

Add scallions to the batter. Use your hands to coat the scallions.

Heat up a pan on high heat, once hot, add oil and be generous to avoid pancake from sticking to the pan.

Turn heat to medium and add the scallions with half batch of the batter. Use a spatula to evenly spread out the scallions and ensure each stalk is parallel to one another.

Add the remaining batter evenly over the top and use it fill in any gaps between the scallions. Cook the bottom until golden and crispy. Use a flat spatula to press down on the pancake every now and then to help crisp up the bottom. This will take about 5 minutes.

Use a spatula to flip the pancake over and cook the other side. You can add a little more oil to the edges to keep the edges crisp and avoid the other side from burning.

Remove pancake from pan and cut into square slices. Serve with dipping sauce.