Azaleas are one of the most typical flowers, which signal the arrival of spring.
In the traditional Korean society, villagers enjoyed new spring eating azalea pancake or azalea rice cake.
Also, this pancake was a royal court cuisine in the Chosun Dynasty.
< Ingredients >
nonglutinous rice powder 300g
Glutinous rice powder 300g
2 tablespoons grape seed oil
1/3 teaspoon salt
Remove the pistil and stamen from azaleas
And strain the flowers after washing them with running water.
It’s ok to use only glutinous rice power but it was too chewy for me.
So I mixed glutinous rice powder 300g and nonglutinous rice poweder 300g.
Dissolve 1/3 teaspoon salt in hot water
and knead flour with the water
Make flat round pieces of dough
Oil the frying pan and cook over a low heat
Brown the dough on one side, then turn it over
Make a hole in the middle of dough with a chopstick
and put the flower in the hole.
It’s done when the dough is elastic and rose well.
add some honey if you like sweet pancake!
How about azalea pancake for dessert in a spring day? 🙂