Home Receptenside dish Pan bati – Arubaans bread / pancake
pan batí arubaanse arubian pan bati recipe recipe

Pan bati – Arubaans bread / pancake

door Linda Terrizzi

Pan batí is an authentic one Arubaans dish. The thick pancakes taste delicious with all kinds of sauce. Originally they were baked on a cast iron plate, the casuela. But it also goes fine in a frying pan.

What's in a name?

The name pan batí literally means "beaten or beaten bread". This, of course, refers to the preparation of the batter. It is whipped very frothy before it goes into the pan. This way you get the best result.



Favorite side dish

These pan batí are usually eaten with dinner. It's getting on Aruba served like rice, funchi or potatoes. Usually you get a nice stew with it, so that the pan batí can absorb the sauce well.

But they are also very tasty as a snack! Pan batí is sometimes also 'ordinary', eaten as a pancake. With a knob of butter and some powdered sugar, for example.

Ingredients

Pan batí is made from a mixture of corn and wheat flour. The ratio of these is crucial to get a nice, airy result. You can choose to make a sweet or savory version. The difference is in the addition of some sugar and possibly a little vanilla.

  • 250 gr wheat flour
  • 150 gr corn flour (harina PAN)
  • 1 bag (16 gr) of baking powder
  • 3 tbsp sugar
  • a pinch of salt
  • 350 ml (whole) milk
  • 2 tbsp oil
  • butter or oil for baking
pan batí arubaanse arubian pan bati recipe recipe

Pan batí recipe

Mix the flour, sugar, cornmeal, baking powder and salt well in a bowl. Then make a hole in the middle.



Now add the milk and oil and stir well until any lumps are dissolved. Then beat the mixture with a mixer or whisk until fluffy. This will certainly take about 5 minutes.

Heat a frying pan over medium heat and add a tablespoon of butter or oil (for each pan of batí). Spoon a ladle of the batter into the skillet and turn the pan so that the entire bottom is covered.

When the batter on top is no longer wet, you can carefully turn the pan batí over. Then fry the other side until it turns golden brown.

Then take the pancake out of the pan and place it on a plate. Before eating, divide the pan batí into 4 or 6 pieces.



Enjoy!

Recipe from our cookbook

You will of course also find the recipe for this delicious Antillean kesio in our new cookbook 'the complete Antillean kitchen'. By the way, this is one of the dishes that received a full-page photo from us,

In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course.

Do you want more information about the book? Then click on the image below.

the complete antillean kitchen cookbook jurino ignacio

Also try

Do you love pancakes? Then try this tasty one corn flour pancakes (arepa di maishi)!

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Pan batí - RECIPE for Arubaanse pan batí - traditional bread from Aruba
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How nice that you have shared the recipe ... this is how our Antillean cuisine is becoming more famous! :)
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