#hwajeon

Like most things I make that are even vaguely Korean, the original recipe is from Maangchi. (She has some awesome photos and a nice video if you need more instructions).  Also, make sure you read my post and get in on the give-away over at So You Think You Can Pancake.

Ingredients:

1/2 C Sweet Rice Flour (aka Glutinous Rice Flour, and yes, this is different from regular rice flour and there's no good substitute as far as I can tell)

pinch salt

1/4 C boiling water

edible flowers or sprouts (I used pea tendrils)

For the Syrup:

3 Tbs water

3 Tbs sugar

Directions:

Combine the 3 Tbs water and 3 Tbs sugar in a small saucepan.  Cook over medium low heat until all the sugar dissolves. Make sure not to stir, instead, just swirl the pan.  Once the sugar is dissolved, turn the heat off and let the syrup cool.

Combine the flour and salt in a bowl.  Add the hot water to the flour mix.

Stir the flour mix with a wooden spoon until the water is well-incorporated.

Using your hands, gather the dough together and knead it for about 3 minutes until it feels smooth. (This is where Maangchi's video is really helpful.)  Shape it into a rectangular log and cover it with some plastic wrap to keep it from drying out.

Divide the log into 5 equal pieces.  

Roll each piece into a ball and then press flat into a circle about 2" in diameter.

Heat a few tablespoons of vegetable oil in a non-stick pan over medium low heat.  Once the oil is hot, put the pancakes in and cook for 2 minutes.

Flip and flatten each pancake.  Cook for another 1 minute.  The pancakes will be cooked but they should still be white.

Place a flower/sprout on 1 pancake and press it in a little.  Then flip the pancake, press down for about 3 seconds and take the pancake out.  Repeat for the rest of the pancakes.  Spoon about a tsp of syrup over each pancake and enjoy!