Pan Bati

Pan bati means 'beaten bread' in Papiamento, and it is one of Aruba's most loved sides, a soft, slightly sweet flatbread that sits somewhere between a pancake and a bread. The batter is built from cornmeal and flour with a little sugar, salt, and baking powder, beaten until smooth, then cooked in a skillet or on a griddle into a thick, round flatbread with a golden, lightly crisp crust and a tender, springy interior.

The faint sweetness is what sets pan bati apart and makes it such a good foil for savoury food. Where funchi is plain and neutral, pan bati brings a gentle sweetness that plays off rich, salty stews. It is torn and used to scoop up the gravy of dishes like kabritu stoba, or eaten on its own, warm from the pan.

How it is served

Pan bati is a versatile side. It accompanies stews and fried fish, doubles as a breakfast bread with butter or cheese, and stands in for funchi or rice when a softer, sweeter starch is wanted.

• It is naturally vegetarian and a popular alternative to bread or rice on a local plate.
• Best eaten fresh and warm, when the crust is crisp and the inside is still soft.

If you see pan bati offered alongside a stew, take it. Tearing the warm, slightly sweet flatbread and using it to mop up the sauce is a very Aruban way to eat.