Pan bati (Sorghum corn pancakes) (Aruban)

Pan bati means 'smashed bread' in Aruban, the name caused by how flat these sorghum, wheat and corn breads are. Born from the confluence of Creole, native Indian and Spanish cultures, the pan bati flatbreads are richer and more delicious then regular bread, and really easy to make. 

They can be eaten as bread, accompanying a main dish, but also as a dessert (like a pancake), if topped with sugar or jam.

For example, here I served it topped with a pear and rosemary jam and the result was great (especially if you have them while still warm). The pan bati comes together fast, all you need is the specialty flour (sorghum), but once you have that you can throw them together as often as you want. 

Recipe sources: here and here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Kopi Jahe (Indonesian coffee with ginger) (vegan).

Five year: Chia oatmeal breakfast with fruit (no cook).

Six years ago: Căpșune cu smântână (Simple Strawberries and Cream) (Romanian).

Seven years ago: Chicken, olive and preserved lemons tagine (Moroccan).

Eight years ago: baby making and no cooking. :)

Ingredients:

• 2 cups flour (1 and 1/2 all-purpose, 1/2 sorghum)
• 1 cup corn flour
• 2 tbs baking powder pinch of salt sugar to taste
• 1 egg
• 1 3/4 cup milk 
• 1 teaspoon vanilla extract or to taste
• some neutral tasting vegetable oil for brushing the pan
• jam or chocolate spread to serve (optional)

Mix the flours and the baking powder. Corn and regular wheat flour should be household staples but sorghum is a rather rare find, in specialty health food stores and the like. I ordered mine online.

Beat the egg and mix with the milk and the vanilla extract together. Gradually add in the flour mix until you have an even batter.

Heat a griddle pan or a pancake pan and brush it with oil. Pour 1/2 of a soup ladle of batter into it.

Cook the pancake / bread for a few minutes until the edges start to look done and small bubbles appear on the surface, then flip it over.

Cook it for 1 minute more, then transfer to a plate. Repeat with the remaining batter. While each pancake-bread cooks, cut the previous one into quarters.

Repeat until you finish them all. It's done, dig in! :)