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Sift together the rice flour, matcha and salt.
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Pour in the hot water and mix until the dough comes together. Knead a few times until it comes together in a ball and roll into a log.
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Cut into five equal pieces and roll each piece into a ball.
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Use your fingers to flatten each ball into a round disk about 2 1/2 - 3 inches wide.
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In a small sauce pan combine the ingredients for the honey syrup. Heat until the mixture bubbles and turn off the heat. Keep it on the stovetop to keep warm.
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Heat the vegetable oil in a nonstick pan over low heat. Slide each pancake in and fry for two or three minutes until slightly crisped on the bottom.
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Flip over and lightly press flowers or petals into the top of each pancake as the bottom cooks for another few minutes.
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Flip each pancake over cooking the side with the flowers for 1 or 2 seconds and flip back over and place on a plate.
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Pour the honey mixture over the pancakes and garnish with more fresh flowers.
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Enjoy with hot tea.