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Sri Lankan Rice Pancake

Also known as hoppers, these fermented, bowl-shaped pancakes are gluten free.

Serves 4 Prep Time 40 mins Cook Time 15 mins


Add all ingredients here.

For the hopper

• 1 x 7g sachet fast-action yeast 

• 3 tsp sugar 

• 2 tsp warm water 

• 375g rice flour 

• 2 x 400ml tins coconut milk 

• 4 eggs 

• 1 handful pomegranate seeds 

• 1 handful coriander

For the chilli sambal

• 10g dried chilli flakes 

• 50g onion 

• 1/2 tsp fish sauce 

• Juice of 1 lemon

For the coconut sambal

• 50g desiccated coconut 

• 1/2 tsp chilli flakes 

• 1 tbsp onion, finely chopped

• 1/2 tbsp fish sauce 

• Juice of 2 limes


1. Mix the yeast, sugar and water in a large bowl. Leave it to activate for 10-15 mins until a flossy layer of bubbles appears on top. 

2. Add the rice flour and a pinch of salt to the yeast mixture. Slowly pour in the coconut milk, stirring until it reaches the consistency of thick pancake batter (you may not need all of the second tin). When fully mixed, cover it with cling film and leave it to ferment in a warm place for at least 20 min. 

3. While you wait, make the sambals. Put the ingredients for chilli sambal in a food processor and pulse until you get a coarse mixture. Remove into a bowl and repeat for the coconut sambal. 

4. Be prepared to work quickly when you make the hoppers: Warm a small non-stick wok or frying pan over a medium heat, pour in a ladle of the mixture and swirl around to cover the inside of the pan, then break an egg in the middle, place the lid on and cook for 2 mins, or until the egg whites are set but the yolks still runny. The edge of the hopper will be slightly golden and crispy too.

5. Slide onto a plate. Repeat to make three more and serve with the sambals, pomegranate and coriander.

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