1. Pick and wash wild leeks, chop them, and put the flour and eggs into the hopper.
2. Add water to the hopper, first add a small amount of water to stir the batter, then add part of the water (the batter is thin and thick like egg white), stir well, add salt, chives, and black sesame seeds, and mix well.
3. Brush oil in a non-stick pan and heat on medium-high heat.
4. After the pan is hot, scoop the batter into the middle of the pan, and immediately turn the handle of the pan in the same direction to make the batter flow in a round shape by itself. Fry for about 2 minutes. Shake the handle of the pan, and the pancake will sway.
5. Turn the pan over and fry for 2 minutes.
6. Out of the pot, roll up, and set the plate. The fragrant wild leek egg soft biscuits are just fine.
