Entree: Aruba – Pan Bati (A dense, pan-fried cornmeal and flour flatbread commonly served in Aruba with savory stews or sweet toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1 cup (120 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) salt
- 2 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (30 g) melted butter
- 2 tbsp (30 ml) vegetable oil for the batter or pan plus extra for frying

Instructions

1. In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. Whisk to blend evenly.
2. In a separate bowl beat the eggs with the milk and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined; the batter should be pourable but thicker than regular pancake batter. Let rest 5–10 minutes to allow the cornmeal to hydrate.
3. Heat a heavy skillet or cast-iron pan over medium heat and brush lightly with oil. Spoon about 1/3 cup (80 ml) batter into the pan and gently spread it into a 5–6 inch (12–15 cm) round; adjust thickness to preference.
4. Cook 2–3 minutes until bubbles form and edges are set, then flip and cook 2–3 minutes more until both sides are golden and the center is cooked through. Adjust heat as needed to prevent burning.
5. Repeat with remaining batter, adding oil to the pan as needed. Serve pan bati warm with stewed meat, cheese, butter, or syrup according to preference.