In a mixing bowl, whisk together the all-purpose flour and salt until well combined. Gradually add ice-cold water, stirring constantly until you achieve a smooth, thick yet pourable batter.

Finely chop the fresh spring onions and fold them into the batter with a spatula until evenly distributed.

In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat until it shimmers.

Pour half of the batter into the skillet, spreading it out evenly. Cook for about 3-4 minutes until golden brown and crispy.

Carefully flip the pancake over and cook for another 3-4 minutes until both sides are golden brown and crispy.

Remove the pancake from the skillet and keep warm. Repeat with the remaining batter, adding more oil as needed.