Hoppers (Sri Lankan Pancakes)

Experience the unique and delicate flavors of Sri Lankan cuisine with Hoppers, a traditional pancake that is crispy around the edges and soft and spongy in the center. Perfect for breakfast, dinner, or a snack, Hoppers can be enjoyed plain, with an egg, or alongside spicy sambols and curries for an authentic taste of Sri Lanka.

Ingredients

• 2 cups rice flour
• 1 cup coconut milk
• 1/2 cup water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon instant yeast
• 1 egg (optional, for egg hoppers)
• Oil or coconut oil for greasing

Instructions

1. Prepare the Batter

   In a large bowl, mix the rice flour, sugar, salt, and instant yeast. Gradually add coconut milk and water, whisking until you have a smooth, slightly thin batter. Cover the bowl with a cloth and let it rest for 1–2 hours to ferment slightly.

2. Cook the Hoppers

   Heat a small wok or hopper pan over medium heat and lightly grease with oil or coconut oil. Pour a ladle of batter into the pan, swirling to coat the sides and form a bowl shape. Cover and cook for 2–3 minutes until the edges are crisp and the center is soft.

3. Optional Egg Hoppers

   Crack an egg into the center of the hopper before covering it. Cook until the egg white sets but the yolk remains slightly runny, about 3–4 minutes.

4. Serve

   Serve hot, plain or with an assortment of Sri Lankan curries, chutneys, or sambols.

Serving

Hoppers are best enjoyed fresh from the pan. Pair them with dhal curry, coconut sambol, or a spicy chicken curry for a full Sri Lankan experience. The contrast of crispy edges and soft center makes each bite a delight.