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Preheat a 12 inch non-stick skillet over medium high.
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Assemble fresh ingredients. Wash and trim green onions, cut off roots and cut into 7-inch pieces, pat dry. If the onions are thick, cut in half lenghwise. Finely chop 4 green onions for garnish; set aside. Mince garlic, dice red pepper and hot pepper; set aside.
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Prepare batter in a chilled bowl by whisking cold water into flour and adding salt and pepper.
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Directions:
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1. Add one tablespoon of oil into skillet, make sure bottom is coated evenly. Heat may need to be increased until the oil slightly smokes but lower heat to medium when you start cooking.
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2. Add about 6 of the onions (not the chopped ones) to pan and arrange in a rectangle.
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3. Sprinkle over the onions half of the garlic, bell pepper, red pepper.
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4. Pour half of the batter over the green onions, spreading the mixture evenly between them and maintaining the rectangular shape.
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5. Sprinkle with red pepper flakes to taste.
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6. Cook for 2 minutes or, until the pancake edges turn golden brown and crusty.
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7. Turn pancake and flatten pressing down making it as thin as possible and maintaining rectangular shape. Continue cooking for 2 minutes.
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8. Flip again and cook for 1 minute, so it is really crispy. Remove to a warming plate.
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9. Repeat with the remaining ingredients to make one more pancake.
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10. Transfer both pancakes to a cutting board and cut into bite-size pieces. Garnish with the reserved chopped onion, serve with dipping sauce.
