Hoppers are the Sri Lankan answer to the pancake. The batter is made from a slightly fermented concoction of rice flour, coconut milk, sometimes coconut water, and a hint of sugar. A ladle of batter is fried in a small wok and swirled around to even it out. Hoppers can be sweet or savory, but one of the local favorites is egg hoppers. An egg is cracked into the bowl-shaped pancake, creating the Sri Lankan version of an "egg in the hole."