Beautiful Edible Flower Pancakes with Honey and Sticky Rice

In a bowl, combine glutinous rice flour, salt, and optional sugar. Gradually add the hot water, mixing with a spoon until a shaggy dough forms.

Once cool enough to handle, knead the dough for 5-7 minutes until smooth and pliable. If it's too dry, add a tiny bit more water; if too wet, a pinch more flour.

Divide the dough into 10-12 small, equal portions. Roll each portion into a small ball, then gently flatten it into a disc, about 5 cm (2 inches) in diameter and 0.5 cm thick.

Carefully press one edible flower onto the center of each pancake, ensuring it adheres well to the dough.

Heat a non-stick pan over medium-low heat. Add a small amount of neutral cooking oil. Place the pancakes in the pan, flower-side up, ensuring not to overcrowd.

Cook for 2-3 minutes per side, or until golden brown and slightly crisp on the bottom, and the dough is cooked through and chewy. The flowers should remain vibrant.

Remove the Hwajeon from the pan and arrange them on a serving plate. Drizzle generously with honey while still warm. Serve immediately and enjoy!