In a mixing bowl, combine the all-purpose flour, water, and salt. Whisk until smooth to ensure there are no lumps.

Fold in the scallions, carrots, and any seafood if using.

Preheat your non-stick skillet over medium heat and add a generous amount of vegetable oil.

Pour half the batter into the skillet, spreading it evenly.

Cook for about 5 minutes or until the bottom is golden brown. Flip carefully with a spatula.

Cook the other side for another 3-4 minutes until it's crispy.

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

In a small bowl, mix soy sauce, vinegar, and a dash of sesame oil for the dipping sauce.