👨‍🍳 Instructions

1. 1

   Gently wash and pat dry the edible flowers. Remove any stems or pistils if necessary.

   💡 Tip: Ensure the flowers are food-grade and have not been treated with pesticides.
2. 2

   In a bowl, combine the sweet rice flour with sugar (if using). Gradually add water, mixing until a soft, pliable dough forms. The amount of water may vary depending on the flour's absorbency.

   💡 Tip: The dough should be soft enough to shape but not sticky.
3. 3

   Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it into a small, thin disc (about 3-4 inches in diameter).

   💡 Tip: Work with one portion of dough at a time, keeping the others covered to prevent drying.
4. 4

   Carefully press one or two edible flowers onto the surface of each flattened dough disc, ensuring they adhere well.

   💡 Tip: The natural stickiness of the dough will help the flowers stick.
5. 5

   Heat a non-stick skillet over medium-low heat. Add a small amount of vegetable oil.

   💡 Tip: Low to medium heat is important to cook the pancakes through without burning the flowers.
6. 6

   Place the shaped hwajeon, flower-side down, onto the hot skillet. Cook for about 2-3 minutes until the bottom is lightly golden.

   💡 Tip: Be gentle when placing them in the pan to avoid dislodging the flowers.
7. 7

   Flip the hwajeon and cook the other side for another 2-3 minutes, or until cooked through and slightly golden. The pancake should be slightly chewy.

   💡 Tip: The flowers will become slightly translucent and fragrant as they cook.
8. 8

   Remove the hwajeon from the skillet and arrange them on a serving plate. Drizzle generously with honey or sugar syrup before serving.

   💡 Tip: Serve warm for the best texture and flavor.