Pan Bati is a traditional Sint Eustatian recipe for a classic maize flour pancake that's typically served as a side dish. The full recipe is presented here and I hope you enjoy this classic Sint Eustatian version of: Pan Bati.
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Bati bread is a pancake made of cornmeal and slightly sweet flour that's popular throughout the Netherlands Antilles. It is an indispensable side dish that accompanies many meals. The name of the dish pan bati means battered bread, which refers to its flat shape. Although most often eaten as a breakfast side dish, it can also be sweetened with sugar and various sweet fillings. It is believed that the greatest influence on the invention of pan bati comes from Creole culture, although it is unclear who first created the popular pancake.
Ingredients:
1 egg
280g plain flour
sugar, to taste
pinch of salt
420ml milk
1 tsp vanilla extract
140g maize flour
2 tbsp baking powder
Method:
Sift together the flour, maize flour, baking powder and salt into a bowl then add sugar to taste. Crack the egg into the mixture then stir to combine before adding the milk and vanilla extract. Beat the batter until smooth (you want a pancake-like consistency and you may need to add a little water).
Lightly grease a frying pan and when hot add a ladle of the batter. Cook for a couple of minutes until the base is browned and golden then flip the pancake over and cook on the other side until nicely browned. Transfer the pancake to an oven to keep warm as you continue cooking the remaining batter.
Typically these pancakes are served as a side dish with seafood and stews.
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