Two wheat pancakes

Eggs 1

Appropriate amount of all kinds of seasonal vegetables

Proper amount of oil

Proper amount of salt

How to make crispy pancakes.

Pancakes can be fried at will, and all kinds of seasonal vegetables can be fried as long as there is not too much water: cabbage core, shepherd's purse, leek eggs, chrysanthemum eggs, spinach fans and so on. And you can play freely. Stir-fry the vegetables until they are medium-cooked.

The pancakes are spread out in half, served in half, and then folded and covered.

Heat the oil with a pan or electric baking pan, put the pancake in and turn it over, then turn the other side so that both sides are evenly oiled. Pay attention to turning over after a while, and bake both sides golden yellow after a few minutes.

It's already out of the pot Eat while it's hot.