Oat Hoppers Oat Hoppers

Oat Hoppers

Hoppers are a traditional Sri Lankan pancake made with coconut milk and rice flour.  They are cooked with an egg in a rounded pan. For this recipe, the rice flour has been replaced with Mornflake Fine Oatmeal. The cooked hopper will have a thick spongy base and thin crispy sides.  They are traditionally served with chilli, coriander, spring onions and chutney.  

Cooking Time 20 Minutes Skill Level Medium Servings 12

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    Pour the water into a large bowl; add the yeast and sugar and leave to stand for 10 minutes until you see a few bubbles on the surface.

  2. 2

    Whisk in the other ingredients (shake the can of coconut milk well before opening), cover and leave until the batter has risen by about 50%. 

  3. 3

    Gently whisk again.

  4. 4

    Heat the hopper pan over a medium flame, add a drizzle of oil, swirl and then wipe any excess away with some kitchen paper.  

  5. 5

    Add a ladle of batter to the pan; swirl a few times to coat the sides with batter.  

     

  6. 6

    Crack an egg into the centre of the pan, put the lid on and allow to cook for about 5 – 6 minutes.   Once the egg white is solid, use a spatula to carefully remove the hopper from the pan.

  7. 7

    Serve immediately with your choice of toppings.