Homemade Hoppers

• 1/2 pounds, 7/8 ounces, weight Rice Flour
• 1/2 teaspoons Yeast
• 2 teaspoons Sugar
• 3 tablespoons, 1 teaspoon, 2-1/3 pinches Lukewarmtater
• 1-1/2 cup Coconut Milk
• 1 whole Egg
• 1 teaspoon Salt

1. Sift the flour.
2. Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
3. After that put the rice flour into a large bowl. Add the yeast mixture and 3/4 cup coconut milk. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk and egg. Mix well. Add salt. The batter will be like pancake batter.
4. Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
5. Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy.
6. Carefully loosen the edges using a flat wooden spoon or butter knife.
7. Serve with curry, jam or butter. Enjoy.

flour, yeast, sugar, water, coconut milk, egg, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/homemade-hoppers/ (may not work)