Hwajeon (Korean flower pancakes)

Instructions

1. Mix the two flours with the sugar and the pinch of salt in a large bowl.
2. Gradually pour in the lukewarm water, stirring, until you have a supple dough, neither sticky nor dry.
3. Leave the batter to rest for 15 minutes at room temperature so the flour can hydrate.
4. Gently rinse the flowers and pat them dry on a clean tea towel.
5. Heat a non-stick frying pan over medium heat and lightly oil it.
6. Drop in a small spoonful of batter, flatten it into a disc, then place a flower or a few petals in the centre.
7. Cook for 2 to 3 minutes until the underside is golden, turn and cook for 1 more minute.
8. Drizzle with warm honey, sprinkle with sesame and serve immediately.