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Aruban pan bati
Pan bati: sweet cornmeal griddle pancakes
Aruban families put a stack of pan bati on the table with almost every bowl of soup or stew, from sopi di pisca to kabritu stoba: thick, slightly sweet pancakes of cornmeal and flour, cooked on a dry griddle and torn to mop up the broth. They are soft, a little grainy and golden at the edges. The mistake is cooking them too fast, so they burn outside and stay raw in the middle. Chef's tip: let the batter rest for 10 minutes so the cornmeal softens and the pancakes come out tender.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 5 ½ oz fine cornmeal
- 4 oz plain flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 ¼ cups milk
- 1 oz buttermelted, plus a little for the pan
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Method
0/5 doneStep 1: Mix 5 ½ oz fine cornmeal, 4 oz plain flour, 2 tbsp sugar, 2 tsp baking powder and ½ tsp salt in a bowl.
Step 3: Heat a heavy frying pan or griddle over a medium-low heat and brush with a little of the remaining ¼ oz butter.
Step 4: Pour in about 80 ml batter per pancake and cook for 3 minutes until bubbles form and the underside is golden, then flip and cook 2–3 minutes more until springy in the middle.
18 minStep 5: Keep warm under a cloth and serve with soup or stew.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 38 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aruban pan bati take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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