Creating crispy and delicious Korean Spring Onion Pancakes is easier than you think. Follow these steps:

1. Prepare the Batter: In a large bowl, mix together the flour, water, salt, and black pepper until well combined. The batter should be smooth and lump-free.
2. Add Spring Onions: Fold in the finely chopped spring onions to the batter, ensuring they are evenly distributed.
3. Heat the Pan: Heat a non-stick skillet over medium heat. Add the vegetable oil and let it warm up for a minute.
4. Pour the Batter: Pour a ladleful of batter into the hot skillet, spreading it out to form a thin pancake. Make sure it covers the surface adequately.
5. Cook Until Crispy: Cook for about 3-4 minutes or until the edges start to turn golden brown. Flip the pancake and cook the other side for another 3-4 minutes until crispy.
6. Repeat: Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Drain Excess Oil: Place the cooked pancakes on a paper towel to soak up any excess oil.
8. Slice and Serve: Cut the pancakes into wedges for easy serving.
9. Prepare Dipping Sauce: Serve with soy sauce, optionally garnished with chili flakes or sesame seeds for added flavor.

With each pancake providing a beautiful golden crust, you’ll be amazed at how quickly these come together!