In a mixing bowl, combine the flour and water until smooth.
Add the eggs to the batter and stir until fully incorporated.
Fold in the chopped green onions and kimchi (if using).
Season the batter with salt to taste, mixing thoroughly.
Heat a large non-stick skillet over medium heat and add vegetable oil.
Pour a portion of the batter into the skillet, spreading it evenly.
Cook until the edges are crispy and the top bubbles, then flip carefully.
Cook the second side until golden brown, then remove from the skillet.
Repeat the cooking process with the remaining batter, adding more oil as needed.
Serve the pancakes hot with dipping sauce of choice.
