Aruba, Jamaica, Ooooohhh, I Wanna Take You to Bermuda, Bahama, Come on Pretty Mama . . .
If you haven't guessed already, this next post takes us to the land of Aruba. Hopefully once I've finished writing the blog for Aruba's pancakes I will be able to get that Beach Boys song out of my head for awhile. It has been randomly going through my head every time I think about writing the blog for them for the last couple of weeks now; and let's not even talk about the fact that I couldn't get it out of my head the entire Sunday that I made the pancakes.
It took a little bit of investigative work to find the Aruban version of pancakes. I finally found out that they are called pan bati. Once I had a name for them, it was relatively easy to find a recipe as well. As I'm finding in many countries, Arubans eat their pancakes with many of their meals and not just for breakfast. So here we go on our Aruban pancake adventure.
Ingredients:
2 cups flour
1 cup corn flour
2 tablespoons baking powder
Pinch of Salt
1 egg
1 3/4 cups milk
Sugar to taste
Vanilla to taste
When I initially saw the ingredient list, I was a little bit scared of the amount of baking powder that is in these. I was afraid that all I might taste was baking powder. Don't worry, you don't really taste any baking powder at all in these.
First whisk together the dry ingredients. As always, I put all of the ingredients in a bowl and used a whisk. For the sugar, I used about 2 tablespoons. I say about because I initially just put a couple of pinches in since it says to taste. After making the first pan bati and taste testing it, I realized I needed to add more sugar, and I did.
After whisking the dry ingredients together, add the wet ingredients and whisk them until all of the dry ingredients have been incorporated and the batter is relatively lump free.
Since Sam takes lots of ingredients shots, I thought that maybe I should include a picture of one of them. Here is a shot of the vanilla.
If the batter doesn't seem smooth and liquidy, you might need to add some water to help smooth the batter out. I didn't have this problem though. When your batter is ready, heat some oil in a frying pan. I used my cast iron skillet, and it worked great. I also used my favorite oil for cooking, olive oil, but you can use any oil you have on hand. When the oil is nice and hot, ladle some batter into the center of the pan.
As with most pancakes, it's ready to flip when the edges look dry and there are bubbles distributed throughout the batter.
It should look golden brown once flipped.
If you make these, don't be surprised by how much the pan bati rises and puffs up. I could actually see them rising once they were flipped. It's probably from all of the baking powder that was used. After making the first one, I taste tested it to make sure the flavors were correct. I discovered that more sugar and vanilla were needed. I would say I used approximately 2 tablespoons each of sugar and vanilla when all was said and done.
Continue frying the pan bati until all of the batter has been used up. It made about 8 salad dinner plate sized pancakes.
I added some eggs and fruit to my meal since I was planning on doing some more work in my backyard and knew I would need the energy.
These would be just as tasty served alongside some bacon, sausage or even fish. Enjoy!
It took a little bit of investigative work to find the Aruban version of pancakes. I finally found out that they are called pan bati. Once I had a name for them, it was relatively easy to find a recipe as well. As I'm finding in many countries, Arubans eat their pancakes with many of their meals and not just for breakfast. So here we go on our Aruban pancake adventure.
Ingredients:
2 cups flour
1 cup corn flour
2 tablespoons baking powder
Pinch of Salt
1 egg
1 3/4 cups milk
Sugar to taste
Vanilla to taste
When I initially saw the ingredient list, I was a little bit scared of the amount of baking powder that is in these. I was afraid that all I might taste was baking powder. Don't worry, you don't really taste any baking powder at all in these.
First whisk together the dry ingredients. As always, I put all of the ingredients in a bowl and used a whisk. For the sugar, I used about 2 tablespoons. I say about because I initially just put a couple of pinches in since it says to taste. After making the first pan bati and taste testing it, I realized I needed to add more sugar, and I did.
After whisking the dry ingredients together, add the wet ingredients and whisk them until all of the dry ingredients have been incorporated and the batter is relatively lump free.
Since Sam takes lots of ingredients shots, I thought that maybe I should include a picture of one of them. Here is a shot of the vanilla.
If the batter doesn't seem smooth and liquidy, you might need to add some water to help smooth the batter out. I didn't have this problem though. When your batter is ready, heat some oil in a frying pan. I used my cast iron skillet, and it worked great. I also used my favorite oil for cooking, olive oil, but you can use any oil you have on hand. When the oil is nice and hot, ladle some batter into the center of the pan.
As with most pancakes, it's ready to flip when the edges look dry and there are bubbles distributed throughout the batter.
It should look golden brown once flipped.
If you make these, don't be surprised by how much the pan bati rises and puffs up. I could actually see them rising once they were flipped. It's probably from all of the baking powder that was used. After making the first one, I taste tested it to make sure the flavors were correct. I discovered that more sugar and vanilla were needed. I would say I used approximately 2 tablespoons each of sugar and vanilla when all was said and done.
Continue frying the pan bati until all of the batter has been used up. It made about 8 salad dinner plate sized pancakes.
I added some eggs and fruit to my meal since I was planning on doing some more work in my backyard and knew I would need the energy.
These would be just as tasty served alongside some bacon, sausage or even fish. Enjoy!
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