In a mixing bowl, combine the flour, water, and salt. Stir until smooth.

Add the chopped scallions and grated carrot (if using) to the batter and mix well.

Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.

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

Cook for about 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes.

Repeat with the remaining batter, adding more oil as needed.

Cut the pancakes into wedges and serve hot with soy sauce for dipping.