BREAKFAST: SWEET DOSA
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Mornings go a little something like this around here. I’m (rudely) awaken by my son at around 7ish each morning. I make my way into his room and we head downstairs to get breakfast started. I plop him down in his high chair and turn the TV on to keep him entertained while I get myself together. I’m usually very grumpy at this point because I’m somehow convinced that 5 more minutes would have made a difference. I give him a cup of milk and then get started on breakfast. On the average morning this takes no more than 10 minutes. It can be cereal with yogurt and fruit, pancakes, waffles, eggs and sausage or pb & j. Whatever it is I keep it under 10 minutes for weekdays. 
I give my son his breakfast then I take breakfast up to my husband as he works. Next comes the dogs, their food and water is refreshed. Then I sit on my son’s tiny table with a cup of hot coffee as I come to terms with the fact that the day has begun. By the time I get to the bottom of my cup, my mood has shifted and I’m ready to greet the day with enthusiasm. I try to keep breakfast pretty simple in the mornings and keep the dishes that require a little extra tlc for the weekend. This is not a weekday breakfast. Not unless I’ve made extra and freeze it for during the week. While these sweet little pancakes are pretty straight forward, it does require measuring and that isn’t happening when my eyes are half open. 
I’ve always had fond memories of these little pancakes my mom called dosa. The Indian version is typically made with rice or rice flour and is savory. Being that Guyanese cuisine is hugely influenced by Indian food, I’m sure that this derived from that. I’ve always loved Dosa as it always was a treat, it sweeter than pancakes but are thinner and bit denser. No syrup is needed with these but I sprinkled a bit of lemon sugar and it was good! 
Are you familiar with dosa? Have you ever had the sweet version?
Sweet Dosa
1 cup all pupose flour
¼ tsp cinnamon
3 tbsp brown sugar
¼ tsp salt
1 cup warm water
¼ tsp vanilla
1 tbsp oil + more for frying
In a small bowl place flour, cinnamon, brown sugar and salt and mix to combine. Add warm water and stir until smooth. Add oil and vanilla and stir to mix in. Prepare a griddle with about 1 tablespoon of oil over high heat. When the oil is hot, add 1 tablespoon of the mixture in a circular motion, spreading it
I never knew this had a name. As a child my mom made it too but we just called it “fry bake”. Sometimes she added grated cassava.
I have been using rice flour since my father passed, i appreciate the consistancy and lightness, it isnt as heavy as wheat
We called it Dosay. My Grandmother made it all the time. It was made like English style pancakes but without eggs I think and not much sugar, (not rich) because it was meant to be eaten with other kinds of of quick fry ups, stews, left over curry etc., in the palce of roti
It was never made with rice flour. That would of be a crime for all Guyanese.