Pan Bati – Antillean Cornmeal Bread – Fried Cornmeal Bread from Aruba is a great way to start the day with your scrambled eggs or for a complete Caribbean meal, enjoy it with Saltfish Saute or enjoy it simply with butter and jam.
My mother is from the island nation of Aruba, an island formerly part of the Nederland Antilles. The ABC islands, Aruba, Bonaire and Curacao are the three largest islands of the Nederland Antilles and the cuisine and people refer to themselves as Antillean. Sure there are slight differences from island to island, but you will find many common dishes between the ABC islands.
This Antillean cuisine is little known outside the islands and even in the larger Caribbean diaspora. I’d like to say I am doing my little part to bring a wider audience to the delicious foods of the Dutch Caribbean and my Mom’s birthplace.
Cornmeal plays a major role in all Caribbean cuisine. It is used to make everything from breakfast porridge to savory side dishes to desserts like Cornmeal Pudding. Yes, I grew up eating cornmeal porridge instead of oatmeal for breakfast.
Polenta in Italy, Cou Cou in Barbados, Nhopi in Zimbabwe and Antillean Funchi are all different versions of a savory cornmeal porridge. I’ve made the holiday version we make in Aruba called Tutu over here, but the basic version is called funchi and is a common side dish with any meal. Traditionally, Pan Bati would be made with leftover funchi from the night before. My mom remembers as a child flour and eggs would be added to chilled funchi leftover from dinner the night before. It would then be fried up and served with something savory like saltfish (dried cod). Although this saltfish recipe represents Dominica, it is ubiquitous throughout the Caribbean. For a complete Antillean meal, you can have this Pan Bati with the Saltfish Saute recipe for breakfast!
The English speaking Caribbean has Johnnycake and we have Pan Bati, which means smash bread translated literally. In modern times, instant Pan Bati – Antillean Cornmeal Bread is often made on the fly with cornmeal and flour and that’s what I’m showing you today.
IN THE MAKING – HOW TO MAKE PAN BATI
light and airy and just a hint of sweetness, these are great with any meal
You can easily have it for breakfast with some scrambled eggs for a simpler meal. Although I can just as easily enjoy it with Caribbean Stew Fish, I also like it for breakfast with just soft butter and my Strawberry Rose Red Pepper Jam.
Pan Bati – Antillean Cornmeal Bread
Ingredients
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- 2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 3/4 cups milk
- oil for frying
Instructions
- In a bowl, combine flour, cornmeal, baking powder, salt and sugar. Whisk through to get rid of any lumps.
- In a small bowl, whisk egg and vanilla until well beaten.
- Add egg and milk to dry ingredients. Mix until just combined.
- In a skillet, add enough oil to shallow fry the pan bati.
- It's a very sticky batter so spray your spatula and an ice cream scoop well with non stick spray.
- Using the scoop, place a scoop of batter in the hot oil for each pan bati. Cook on each side until golden brown just as you would for pancakes. Cook on medium low heat to ensure the inside gets cooked before the exterior is well browned.
Nutrition
Want to add some more Caribbean inspiration into your diet? Check out all the other Caribbean recipes here from Aruba to Trinidad and Puerto Rico!
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons! 
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE
Sign up for our updates!
How fluffy those cornmeal bread looks, i can kick start my day with those ultimate bread. Too good and quite filling breakfast.
So this is great recipe to make with leftover savory cornmeal porridge. Pan bati has come out so fluffy.
This is a great recipe. I’d love to make this bread and have it for breakfast with some delicious jam. Its always great learning so much about different places from your posts.
thank you I’m glad you like the information in the posts.
Very interesting to know about the Caribbean islands Mir. Thanks for showing us authentic recipes from the region. The bread looks so good. I think it will make an equally amazing snack with a cup of coffee or tea.
yes – it’s a perfect snack for tea time also
This bread is so different from the pancakes or bread we know of. I am glad you are putting these on your blog for all of us to read and try out. Bookmarked. I will try this out.
thanks – you must let me know how you like it when you try it
This looks so easy and healthy…The bread looks delicious…would love to add this to my breakfast list…Bookmarked
thank you – i’m not sure how healthy but it is delicious
Wow, those corn meal bread look so soft and fluffy. They look just perfect served with jam and butter. Loved all the Caribbean recipes you shared this week Mir.
glad you enjoyed them
I love the info in your posts Mir! Love to learn about new cuisines and foods. These bread are so yum.
thank you – glad to know there is another cultural and history buff like me:)
This pan bati is more or less like cornmeal fluffy pancakes. They would make a nice and filling breakfast too.
absolutely they do – and yes you’re right