Instructions

1. In a large mixing bowl, combine the sweet rice flour and water. Stir until a smooth batter is formed. Let it rest for about 10 minutes to allow the flour to hydrate properly.
2. Meanwhile, prepare the honey syrup. In a small saucepan, heat the honey over low heat until it becomes thin and runny, about 5 minutes.
3. Stir the cinnamon powder into the warmed honey, ensuring it's well incorporated. Keep the syrup warm over low heat.
4. Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
5. Pour a small ladleful of the rice flour batter onto the pan and spread it into a thin circle, about 4 inches in diameter.
6. Cook for about 1-2 minutes on each side, or until lightly golden brown.
7. Transfer the cooked pancake to a serving plate. Repeat the process with the remaining batter, adding more oil to the pan as needed.
8. Drizzle the warm honey-cinnamon syrup over the cooked rice flour pancakes.
9. Sprinkle the toasted sesame seeds on top for garnish.
10. Serve the Yumil Gwa warm and enjoy this delicious journey into Korean culinary history.