1. Prepare the materials and remove the thick stems of the purslane. (Personally, as long as the leaves are delicious)
2. Wash the purslane and chop it for later use.
3. Put the flour in the basin, beat in the eggs and mix well.
4. Pour in an appropriate amount of water and stir to form a batter.
5. Put in the purslane.
6. Add 1 teaspoon of salt and mix well.
7. Put a little oil in the pan, pour 1 tablespoon of batter when the oil is hot.
8. Scrape the batter with a spatula, fry it on one side and then turn it over.
Tips:The taste of the pancake can be controlled freely. If you like it tender, you can fry it for a while, and if it is crispy, it will fry a little.
