During my travels through Sri Lanka this summer on our family holiday,  my children aged 10 and 12 developed an obsession for the traditional Sri Lankan breakfast of egg hoppers.  These are bowl-shaped thin crispy pancakes with a poached egg in the middle.  Whilst at the gorgeous Amangalla in Galle Fort,we were offered the

chance to learn how to make them.

In the Amangalla kitchen, chef Mendis showed us how he had made a thick batter using hopper or rice flour (200g), yeast (1tsp), one egg, coconut milk (80ml), sugar (1tsp), salt and water (60ml).  Leave the batter for around two to three hours (or overnight) for resting, add water to adjust consistency.  The pancakes get their shape from the distinctive hopper pan, which looks like a small wok.  Get the greased hopper pan really hot and add a spoonful of the batter.  Make sure the inside of the pan is well covered with the batter. Crack the egg in the middle and then cover the pan for two minutes or until cooked.  For a really authentic Sri Lankan breakfast serve with potato curry and lunu miris – a mix of red onions and spices or spicy coconut sambol.  Delicious.  Amangalla gave us a hopper pan as a leaving gift, so now back in the UK, we are going to try them on some unsuspecting English guests instead of bacon and eggs.