Hoppers are a Sri Lankan take on pancakes, featuring a slightly fermented batter of rice flour, coconut milk, coconut water and a hint of sugar. The batter is ladled into a wok and quickly fried. There are savoury and sweet versions; don’t miss egg hoppers, garnished with onion, chilli and lemon sambol. Noodle-like string hoppers are made from a thicker batter, which is then steamed. You can eat hoppers at any time of day, but we recommend breakfasting like Sri Lankan champions by kicking off each morning with a generous portion. Hop to it.