Algeria is a noisy place, especially for my family and I as we live next to a freeway and two doors down from a banquet hall. There are rarely those moments of ringing silence for us – rather one can always hear cars racing past, cicadas droning, the men selling produce or gas, or the honking and music of a wedding procession. But in Ramadhan, it’s different. There is that one moment of absolute silence, when only the insects dare to break the quiet, and that’s when everyone sits down to eat at iftar. The entire Algerian population undergoes a schedule change during Ramadhan – early birds become night owls, family meal times are scheduled, and the menu changes, at least for most people – and my family is no exception.
During Ramadhan, you can find me up, every morning at 3:00, preparing suhoor for my family, insha’Allah. I’m blessed to be the mother of 
four fasting children, and it’s inconceivable to not have a really good meal ready for them if they are going to be expected to fast – and our family’s traditional pre-dawn meal has become pancakes. This morning, as I was making two massive stacks of them, I started thinking about the word pancakes – as only an English teacher would. I realized that this word, pancake, must certainly be really, truly English, and indeed, I was right. No fancy derivative or loanword here – just plain, simple English. And sure enough, I found that the word pancake first appeared in an English culinary manuscript in 1430.
So, it the spirit of Ramadhan and suhoor I thought I would share my pancake recipe with you – for a truly “English” food – though the recipe is American. I’ve taken this recipe from The Wooden Spoon Bread Book, a cookbook which I have used so much that I am actually on my second copy, having worn out the first one. I alter it a bit, to make it more healthy, however.
Karen’s* Golden Giddlecakes
- 1 1/4 cups unbleached flour ( *I use about half chickpea flour and half white flour when I make pancakes. This increases the protein content, makes them much more suitable for fasting kids, and the flavor is excellent!)
- 1 teaspoon sugar (*I put in a tablespoon of sugar.)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
In a large bowl, beat
- 1 egg
- 2 tablespoons oil
- 1 cup milk (*I always use sour milk. This uses up the ubiquitous bags of spoiled milk that are inevitable in an Algerian summer, and the flavor of the pancakes are really improved.)
Enjoy!