Using a large mixing bowl, combine and whisk together the flour, very cold ice water and salt. Add the eggs, one at a time, and whisk until combined.
Using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet over medium high heat, add about 1 to 2 teaspoons of vegetable oil and top with some scallions, kimchi and a few mushrooms (as shown above). Feel free to arrange the veggies in the pan or simply throw them in.
Slowly pour in a thin layer of the pancake batter over the veggies into the pan. Let cook for about 3 to 4 minutes, or until nicely browned. Gently and carefully flip the pancake and cook the other side for about 2 minutes, or until cooked through. Remove from the pan and place on a clean plate.
Repeat steps to make the remaining pancakes. When ready to cut, transfer to a cutting board. Slice into wedges, serve and enjoy with soy sauce and roasted sesame seeds.
There are many variations on the soy sauce dipping sauce for these scallion pancakes. You can also add a touch of brown rice vinegar to the soy sauce and enjoy.