Corn Pancakes (Aruban Pan Bati)

A staple of the Aruban diet, this simple, slightly sweet pancake-like bread goes well with all manner of soups and stews.

all-purpose flour, unbleached (250 g)
fine cornmeal (160 g)
2 Tbsp. baking powder
whole milk (450 mL)
1 pinch sea salt
2 Tbsp. granulated sugar

Stir the flour, cornmeal, baking powder and milk together in a large bowl. Beat well, for about 15 minutes, until the batter is very smooth and of a thick, pancake-like batter consistency. Stir in the salt and the sugar.

Heat a non-stick frying pan over a medium high heat and spoon out two heaped Tbsp. worth of batter onto the pan. Cook until browned on both sides, like pancakes.

Set aside to cool. Serve with an herb butter.

Makes 1 dozen.