It is made with polenta and is a classic from the island of Aruba, in the Caribbean. For breakfast, as a side dish: eat it anywhere. And here's how to do it at home
The literal translation is "broken bread", because it is flat. Contains cornmeal and milk from Aruba, an island in the Netherlands Antilles where it is eaten anywhere, from breakfast to dinner time.
The criolla cuisine of this slice of the Caribbean is decidedly unexpected. Aruba is still part of the Netherlands and therefore despite the climate and the distance from old Europe, the taste for sweet mustard, bitterballen, rookworst, Frikadelle and other food from Northern Europe is surprising; they even drink fresh milk, and to the Equator it sounds at least strange. The Dutch influence is still so present that recipes like pancakes – pannenkoeken in Flemish – are ubiquitous. The pan batì is prepared with just a flour like that for polenta, then it is spread with butter like bread, served as a side dish or with sugar and jam and eaten for breakfast.
Ingredients
2 cups of flour
1 cup of cornmeal
2 tablespoons baking powder
1 pinch of sugar
1 egg
1 3/4 cup of milk
Method
Mix in a bowl: 2 cups of flour, 1 cup of cornmeal, 2 tablespoons of baking powder and then add an egg and milk. Beat the mixture until it becomes smooth and let it rest for about 25 minutes. If it is not smooth and smooth enough, add a little water gradually until it has the consistency of the pancake batter. Cook the mixture on a buttered pan, one tablespoon at a time, over a low heat and with a lid, turning after 10 minutes when it comes off the pan and is well browned. Cook another 5 minutes on the other side and serve.
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