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Pan Bati: recipe illustration
Breakfast

Pan Bati

Small thick, fluffy pancakes cooked in a pan, typical of Aruban breakfast. They are eaten plain, with butter, syrup or cheese.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

325 kcal per serving

Protein
13.8 g
Carbohydrates
49.2 g
of which sugars
7.4 g
Fat
7.2 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, sugar, baking powder, cinnamon and salt.
  2. In another container, beat the eggs with the milk and melted butter.
  3. Pour the liquids onto the dry ingredients and mix until you get a smooth batter.
  4. Let the batter rest for 10 minutes.
  5. Heat a lightly oiled nonstick pan over medium heat.
  6. Pour a small ladleful of batter and cook for 2 to 3 minutes, until bubbles appear on the surface.
  7. Flip the pancake and cook for 2 minutes on the other side, then serve warm.

Variations and tips

Version with bananas. Add a mashed banana to the batter for fruitier pan bati.

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Original Ecomely recipe.