1. Prepare the ingredients used, wash the leeks and chop them for later use; Take a proper amount of flour, beat the eggs into a flour bowl and add a proper amount of salt; Add the right amount of water and stir it into a smooth batter.

2. Put the chopped leeks into the stirred batter and stir evenly; Put a little oil in the pot, brush it evenly and heat it.

3. Scoop a tablespoon of leek egg batter into the pot, then shake the pot and spread it at the bottom of the pot; After the pancake leaves the pan, quickly turn the pancake over and fry it until the other side is cooked.

Cooking tips

1, thin and thick, according to your own situation, like to eat thin and thick;

2, you have to wait for one side to leave the pot before you can turn it over, otherwise the pancakes will rot and not form;

3, preservation: leek can not be eaten at one time, tied, wrapped with Chinese cabbage leaves, put in the refrigerator, can be stored 1 week.