Hoppers are a breakfast favorite in Sri Lanka—easy to make and very tasty. The secret is in the crepe-like pancakes, made with coconut milk and rice flour. This healthy variation uses fresh fruit and yogurt for an exotic take on breakfast.
Makes 12 hoppers
Ingredients: For the batter
Ingredients: For toppings
- Whisk eggs, coconut milk, vanilla, rice flour and stevia until smooth. Refrigerate until ready to cook.
- Heat an 8-inch non-stick skillet over medium-high heat. Spray with pan release spray or coat with canola oil. Once oil begins to smoke pour in 1/2 cup of batter.
- Lift the pan and swirl in a circular motion, thinning and distributing the batter along the bottom and sides of the pan. Return the pan to the heat, cook for 2 minutes or until the edges start to brown. Flip the hopper over and continue to cook for 2 minutes. Remove from the pan and repeat the process for the rest of the batter.
- Place hoppers in a bowl. It’s ok if they extend outside of the bowl. Top with yogurt, fruit and nuts. Garnish with mint before serving.
Tips: A non-stick pan is key to making hoppers. Just like pancakes, the first couple are most likely duds—have no fear! You’ll get the swirling and flipping down in no time. A heat resistant rubber spatula is best to help flip those hoppers.