Pan Bati

About This Recipe

Pan Bati — meaning 'beaten bread' in Papiamento — are thick, pillowy cornmeal pancakes made with a batter of cornmeal, flour, eggs, and milk. They are cooked on a griddle until golden and slightly crispy on the outside while remaining tender inside. Pan Bati appear at breakfast tables across Aruba alongside fried eggs and are also served as a side with the island's famous fish dishes.

Ingredients

Serves 4

• 1 cupfine yellow cornmeal
• 1/2 cupall-purpose flour
• 2 largeeggs
• 1 cupmilk
• 2 tspbaking powder
• 1 tbspsugar and pinch of salt

Instructions

1. 1

   Mix dry ingredients

   Whisk together cornmeal, flour, baking powder, sugar, and salt.

2. 2

   Combine wet ingredients

   Beat eggs with milk and stir into dry ingredients until a thick batter forms. Let rest 5 minutes.

3. 3

   Cook on griddle

   Heat a lightly oiled griddle or skillet over medium heat. Pour ¼ cup batter per pancake and cook 3–4 minutes until bubbles form.

4. 4

   Flip and finish

   Flip and cook another 2–3 minutes until golden. Serve warm with butter or alongside a savoury main.

Variations

• •

  Add coconut milk for a tropical note.

• •

  Stir in diced jalapeño for a spicy version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Stack with parchment between; refrigerate 2 days or freeze 1 month. Reheat in a toaster or skillet.

Frequently Asked Questions