Victorian Indian Pancakes is a traditional Anglo-Indian recipe from the 1860s for a classic egg-based pancake that's slightly sweetened and which can be served for breakfast or as a dessert. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Indian Pancakes.
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This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869. The recipe comes at the end of the section on PORTUGUESE CURRY (VINDALOO OR BINDALOO), so this is a Vindaloo curry paste or a curry paste from Goa.
Original Recipe
259.—Indian Pancakes
Add to three well-beaten eggs a pint of new milk, three tbspfuls of flour, some sugar, and a
little pounded cinnamon; mix all well together, and fry in butter; brown the upper side for a minute
before the fire; serve it, cut into four, with pounded sugar strewed over it.
Modern Redaction
This is part way between a Malpua (sweet pancake) and an omelette and nowhere near the dosas that we would recognise as Indian pancakes today.
Ingredients:
3 eggs
560ml milk
3 tbsp plain flour
1 tbsp golden caster sugar
2 tsp ground cinnamon
butter for frying
powdered sugar, for dusting
Method:
Beat the eggs in a bowl then mix in the milk, flour, sugar and cinnamon. Beat well to combine then set aside for 10 minutes to rest.
Place a non-stick pan over high heat. Melt the butter then add in the batter. Cook for about 4-6 minutes, or until bubbles appear on the upper surface.
Set under a hot grill (broiler) to colour the upper surface for about 2 minutes, until nicely browned.
Divide into four portions, dust with powdered sugar and serve (this is good accompanied by a few fresh berries).
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