In a mixing bowl, whisk together the all-purpose flour, cold water, egg, salt, and black pepper until smooth and lump-free. About 1-2 minutes.

Gently fold in your prepared vegetables, making sure each piece is lightly coated. Let the mixture sit for 5-10 minutes.

In a non-stick skillet, heat enough vegetable oil to coat the bottom over medium-high heat. Test readiness with a small spoonful of batter.

Pour the batter into the skillet to form a thin circle about ¼ inch thick. Cook for 3-4 minutes until golden, then flip and cook for another 3-4 minutes.

Transfer pancakes to a paper towel-lined plate to absorb excess oil. Continue cooking the rest of the batter in batches.

Serve hot, sliced into wedges, with a dipping sauce made of soy sauce, rice vinegar, sugar, and sesame seeds.