Rinse the edible flower petals gently in cool water and pat dry with paper towels. Trim off any green stem or bitter white base.

Whisk the glutinous rice flour and salt together in a mixing bowl. Pour in the boiling water gradually, stirring with a wooden spoon until it forms a shaggy dough.

Once the dough is cool enough to handle, knead it in the bowl for 2 to 3 minutes until smooth, like soft playdough. Cover with a damp towel and rest for 10 minutes.

Divide the dough into 12 pieces, about 25 g each. Roll into balls, then flatten each into a disk 6 cm / 2.5 inches wide and 5 mm thick.

Heat the 26 cm / 10-inch nonstick skillet over medium-low. Add 1 tsp of oil and swirl to coat.

Place 3 to 4 dough disks in the skillet at a time, leaving space between them. Cook for about 2 minutes, until the bottom turns golden in spots and slightly translucent.

Flip each pancake, then immediately press 2 to 3 flower petals onto the just-flipped top while it's still soft, so they stick.

Cook 1 to 2 more minutes until the petal side sets, the pancake is cooked through, and the edges are lightly crisp. Transfer to a plate.

Wipe the skillet clean and add fresh oil for each new batch. Repeat with the remaining dough disks and petals.

Combine the honey and water in a small saucepan over low heat. Stir for about 1 minute until loosely blended; don't let it boil.

Drizzle the warm honey syrup over the pancakes just before serving, or serve it on the side for dipping.