Easy hwajeon flower rice pancakes
Small chewy traditional rice pancakes cooked gently in a skillet and finished with honey.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use dry glutinous rice flour, not ordinary rice flour or wet-milled flour; weigh 120 g.
-
Essential
Use the listed water; add only the small extra amount described if needed.
-
Essential
One small pinch; omit if using salted flour.
-
Essential
Prevents sticking; use a thin film, not a deep pool.
-
Substitute available
If Honey is unavailable
Replace with the same 20 g rice syrup; add after cooking.
-
Substitute available
If Food-grade edible flower petals is unavailable
Use only flowers sold for eating. Replace 8 petals with thin slices from 1 pitted dried jujube, or omit decoration; never use florist or unidentified wild flowers.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
Completed steps are saved in this browser. Start over to clear this recipe’s progress.
-
Step 1
Mix flour and salt. Stir in about ⅓ paper cup + 1 level eating spoon (75 ml) boiling water with a spoon, then up to the remaining about 1 level eating spoon (15 ml) until clumps form. Once safe to touch, knead 1–2 minutes. If crumbly, add water about 1 small teaspoon (5 ml) at a time; if sticky, rest 2 minutes.
-
Step 2
Divide into 8 balls and flatten to discs about 6 cm wide and 5–7 mm thick. Cover with a damp cloth. Prepare 8 food-grade petals according to their pack; never use florist flowers.
-
Step 3
Heat half the oil in a nonstick pan over medium-low heat, then lower the heat. Add 4 discs without touching. Cook 2–3 minutes until the underside sets; keep them pale.
-
Step 4
Flip and cook 2–3 minutes until both sides are set and the center is chewy with no dry flour. Press a petal onto each top, turn flower-side down for 1 second, then lift out. Repeat with remaining oil and discs.
-
Step 5
Arrange separately on a plate. Drizzle all 20 g honey after cooking. Cool 1–2 minutes before eating; if they brown before the center cooks, reduce the heat for the next batch.
Finished dish
Makes 8 pancakes, 4 snack portions. Use dry glutinous flour, not ordinary or wet-milled rice flour. Only food-grade flowers; jujube or no decoration works too. Spoon = 15 ml; weigh flour. Best warm.
Related recipes
Enjoy every bite
How to enjoy it
Serve 2 pancakes per person with plain tea. Add honey just before eating.
