Easy Hoppers in Frying Pan
Don’t have a bowl-shaped hopper pan? Here is an easy recipe for making hoppers in a small-size nonstick frying pan.
Servings: 6 to 10
Equipment
- 20 cm non-stick frying pan
Ingredients
- 150 g rice flour
- 1/4 teaspoon salt
- 1/2 tablespoon sugar
- 1 teaspoon yeast
- 180 ml water or thin coconut milk adjust as needed
- 100 ml thick coconut milk adjust as needed
- 1/8 teaspoon baking soda
- 1 tablespoon warm water
Instructions
- Place the rice flour, sugar, salt, and yeast in a large bowl and mix well.
- Add water a little at a time and mix well until you have a smooth batter without any lumps.
- Leave the batter to sit in a warm place for 4 to 6 hours. The time needed for fermentation can be different according to the room temperature; the key is to use your intuition.
- After fermentation, the batter should be thick and smell fermented. Gently stir the batter. (An hour before you intend to cook and serve the hoppers)
- Thin the batter adding coconut milk a little at a time. Dissolve the baking soda in a tablespoon of warm water. Add to the batter and mix well.
- Cover and leave in a warm place for about 30 minutes to one hour. After resting time, the batter is full of tiny air bubbles.
- Gently mix the batter. Season with salt to taste.
- Heat the pan over medium-high heat until it becomes hot.
- Pour a ladleful of the batter into the center of the pan. You will hear the sizzling sound when the batter hits the pan if it’s hot enough.
- Tilt the pan to spread the batter thinly.
- A thin layer of batter should stick to the sides, with a thicker layer in the center.
- Cover and cook for about 2 minutes over medium heat until the edges of the pancake are starting to brown, and the center is no longer runny.
- Run around the edges with a palette knife and ease it onto a plate.
- Best served hot.