When i saw the theme for Bread Baker's as Pancakes from around the world, i immediately decided to do Hoppers. Thanks to Mayuri Patel, our host for this month, for giving us a such a vast and lovely theme!
Kerala Aappam, is made by soaking rice, grinding and fermenting it. There to we add coconut milk and yeast or baking soda. Srilankan hoppers, it is entirely made of coconut milk, just coconut milk. The hoppers comes out so crispy, you can make them soft too.
The trick is to get the Srilankan Hoppers batter right, it shouldn't be too thick, or else the batter wouldn't spread. The batter has to be swirled around in the pan, so it has to be of the correct consistency to spread when you swirl.
Inspired from Peter Kuruvita
2 cups of Rice flour
1 large white bread slice/few pieices of sourdough bread
¼ teaspoon baking powder
400 ml light coconut milk
½ cup thick coconut milk
¼ -½ cup of water
Salt to taste
- Tear the bread slice into small pieces, take them in a mixer and pulse it to powder. Take rice flour, bread flour, baking powder in a large bowl. Whisk well to combine.
- Add thin coconut milk to this mixture and mix well to make a thick batter. Let this batter rest overnight or a minimum of 6 hours.
- After the said time, add the thick coconut milk to the batter along with salt and mix to combine. Add water and bring it to a batter of pour-able consistency. The batter shouldn't be too thick or too thin.
- Heat a hoppers pan, keep the flame medium. Add a ladle of batter to the pan and swirl the pan, to spread the batter to the walls of the pan.
- Cover and cook the hopper. It will take around 2-4 minutes for it cook well.Remove the hopper from the pan, serve it warm along with a spicy curry.
- Alagar Kovil Dosai from Sara’s Tasty Buds
- Blueberry Dutch Baby from Hostess At Heart
- Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
- Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
- Chinese Scallion Pancakes from Karen’s Kitchen Stories
- Corn Pancakes from Kids and Chic
- Crepes from A Baker’s House
- Dutch Baby from Herbivore Cucina
- Galettes de Sarrasin from The Bread She Bakes
- Greek Tiganites from Gayathri’s Cook Spot
- Hotteok (Korean Pancakes) from Cook’s Hideout
- Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
- Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
- Keralan Yeast Appam from Food Lust People Love
- Malpua (Sweet Indian Crepes) from SimplyVeggies
- Oven Baked Tropical Pancakes from A Day in the Life on the Farm
- Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
- Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
- Savory Finnish Baked Pancakes(Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
- Srilankan Hoppers from I camp in my Kitchen
- Strawberry Nutella Crepes from Spill the Spices
- Swedish Pancakes from Palatable Pastime
- Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
- Wholegrain Yeast Pancakes from Ambrosia
What a beautiful pancake! I love reading about these pancakes from around the world! Love it with the curry too.
Bugs or frogs! So glad that neither are in this recipe. They would be wonderful served as you have with a spicy dish.
A Day in the Life on the Farm
What an interesting recipe. This was a great theme. I love learning all the different pancakes from different cultures.
Wow, those hoppers look so light and delicious. Using rice flour is a great idea -- I will have to try this recipe some time.
I first heard about hoppers when my daughter posted photos during her trip to Sri Lanka. I'd love to try these out... they are amazing ans yes similar to appams.
Holly @ abakershouse.com
What a neat way that the shape allows you to fill with toppings. How interesting to learn about hoppers.
What an amazing dish!! I have been wanting to make these for a while, bookmarked this one!!
These look so light!
These look spot on! In kerala they make them with toddy!! so delish !
These Hoppers looks delicious. Never heard it before, but looks like it will suit my tastebuds. Thanks for sharing.