Pan Bati
Pan bati is a beloved Aruban skillet bread with a lightly sweet flavor, tender crumb, and golden crust. It is often served warm with stews, soups, or fried fish so it can soak up the sauces and juices.
Prep
15m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 180gCorn Flour
- 120gAll-Purpose Flour
- 10gBaking Powder
- 25gWhite Sugar
- 6gSalt
- 2pcsEgg
- 280mlWhole Milk
- 25gUnsalted Butter (melted)
- 15mlVegetable Oil
- 60mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk together the corn flour, all-purpose flour, baking powder, white sugar, and salt in a bowl.
- 02
Whisk in the eggs, whole milk, and melted unsalted butter until you have a smooth batter.
- 03
Add the water and mix to make a thick but spreadable batter.
- 04
Heat a greased skillet over medium heat and coat it lightly with the vegetable oil.
- 05
Spread in the batter evenly, cover, and cook until the bottom is golden and the top is mostly set.
- 06
Flip carefully and cook the second side until golden and cooked through.
- 07
Serve warm.
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