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Curaçao365
SideCuraçao dish

Pan Bati

Curaçao's soft, slightly sweet cornmeal flatbread

Total time30 min
Serves4
DifficultyEasy
SpiceMild
Vegetarian
Meal type
Side
Region
Curaçao
Prep time
10 min
Cook time
20 min
The dish

Pan Bati

Pan bati means "beaten bread" in Papiamentu, and it is one of Curaçao'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 stoba and 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 Krioyo 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 Curaçaoan way to eat.

What goes in

Key ingredients

cornmealfloursugarbaking powdersaltmilkbutter
Make it at home

How to make Pan Bati

  1. 1

    In a bowl, whisk together cornmeal, flour, sugar, baking powder, and a pinch of salt.

  2. 2

    Gradually beat in milk until the batter is smooth and pourable, similar to a thick pancake batter.

  3. 3

    Let the batter rest for about 10 minutes so the cornmeal softens slightly.

  4. 4

    Heat a little butter in a skillet over medium heat until melted and shimmering.

  5. 5

    Pour in enough batter to form a thick round, about the size of a small pancake.

  6. 6

    Cook until small bubbles appear and the underside turns golden, about 2 to 3 minutes.

  7. 7

    Flip and cook the other side until golden and the centre is set, about 2 more minutes.

  8. 8

    Repeat with the remaining batter and serve warm alongside stews and sauces.

A home-style reference method; every family and kitchen has its own version.

Good to know

Pan Bati questions

What is pan bati?

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Pan bati means "beaten bread" in Papiamentu. It is a soft, slightly sweet cornmeal-and-flour flatbread, cooked on a skillet or griddle into a thick round with a golden, lightly crisp crust and a tender interior. It sits somewhere between a pancake and a bread.

What does pan bati taste like?

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Pan bati is soft and springy inside with a faint sweetness that makes it a good foil for savoury, salty food. The light sweetness and griddled crust distinguish it from plain funchi, which is neutral by comparison.

What is pan bati served with?

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It accompanies stews and fried fish, where it is torn and used to scoop up the gravy of dishes like stoba and kabritu stoba. It also doubles as a breakfast bread with butter or cheese, and stands in for funchi or rice when a softer, sweeter starch is wanted.

Is pan bati vegetarian?

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Yes. Pan bati is made from cornmeal, flour, a little sugar, baking powder, salt, and milk, so it is naturally vegetarian and a popular alternative to bread or rice on a Krioyo plate.

How should I eat pan bati?

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It is best eaten fresh and warm, when the crust is crisp and the inside is still soft. Tearing the warm flatbread and using it to mop up a stew's sauce is a very Curaçaoan way to enjoy it.
Keep tasting

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