In a mixing bowl, whisk together the eggs, all-purpose flour, and cold water until smooth and free of lumps. Stir in a pinch of salt and fold in the finely chopped green onions. Let the batter rest for about 5 minutes.

Preheat a non-stick skillet over medium heat. Lightly coat the skillet with oil, spreading it evenly. It's ready when a drop of water sizzles.

Pour ½ cup of the prepared batter into the hot skillet, swirling to create an even layer. Cook for approximately 45 seconds until the edges turn golden brown.

Carefully flip the pancake over and cook for an additional 30 seconds until both sides are golden brown. Add a drizzle of oil if desired.

Remove the pancake from the skillet and let it rest for 1-2 minutes before slicing into wedges.

Repeat with the remaining batter, adding more oil as needed. Serve immediately with your favorite dipping sauce.