Apparently, in Essaouira, they eat pancakes for breakfast. But not just any pancakes, these are made from a mixture of flour and fine semolina, they contain yeast, and they're served with honey, hard boiled eggs, and cumin. Yes. Cumin. Odd right? That's what we thought. This house, though, has never been one to turn down a pancake breakfast on a Sunday so we thought we'd give it a go.
Like the American pancakes, the batter for these needs to be made in advance and given time to settle/rise. With the best of intensions, Soph and I were planning on making the batter on Saturday night and leave it in the fridge to rise overnight. The universe was not there to support us though and we completely forgot to do this. So, instead, we made the batter up at 7am in the morning and sat waiting for two painfully long and hungry hours until we were allowed to cook up the pancakes. The process of making the pancakes followed the usual pancake-making routine. First, I started making the pancakes and panicked because they looked weird, didn't colour properly, folded when they were flipped and didn't unfold and didn't appear to cook properly. Then, Soph came to take over and, with her calm demeanor, every pancake after that looked almost perfect.
My job then consisted of preparing the sides. I faltered at the first hurdle by inexplicably deciding it was smart to pour boiling water directly onto one of the eggs, obviously resulting in one cracked egg in the water to be hardboiled. The others came through unscathed though so I didn't completely fail there. 
The taste is something that is very difficult to describe other than simply using the word odd. The mixture of cumin and honey with the pancakes was a little too weird for both of us, we tried it with a couple but put golden syrup on the rest. The pancakes themselves tasted great and had a good consistency. No better or worse than our usual pancakes though, so probably not really worth having to stock the kitchen with semolina.
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