Part 4/9:
While the contemporary versions of hwajeon have evolved—typically forgoing buckwheat for a more visually appealing white cake and often placing flowers atop the pancake rather than mixing them into the batter—today's exploration returns to the historical roots, creating a dish that embraces its traditional form.
The preparation requires a careful balance of glutinous rice flour, optional buckwheat flour, hot water, flower petals, oil, and honey. Though the traditional recipe called for buckwheat, modern adaptations often exclude it. However, following the authentic recipe offers a unique taste and texture, yielding a chewier, slightly crisp pancake with a floral essence that is simply striking.