Prepare the Batter: In a mixing bowl, combine all-purpose flour, water, and the large egg, whisking until smooth—about 2-3 minutes. Add salt and black pepper to taste, ensuring everything is well incorporated.

Incorporate Vegetables: Chop the green onions and julienne the carrot and zucchini, then fold them gently into the batter until evenly distributed.

Heat the Skillet: In a non-stick skillet, heat about 2 tablespoons of vegetable oil over medium heat until sizzling.

Cook the Pancakes: Pour a ladleful of the batter into the skillet and spread it out into a circular shape. Cook for 3-4 minutes or until the edges are set and bottom is golden brown.

Flip and Finish: Carefully flip the pancake and continue to cook for an additional 3-4 minutes until both sides are golden and crispy.

Serve Warm: Serve the pancakes immediately with a soy-based dipping sauce or pickled vegetables.