In the search for the world’s best breakfasts, the corn pancakes at Hotel Matilda are a winner!
When traveling, some variations on familiar recipes are so memorable that you want to make them at home. The corn pancakes (Pancakes de Elote) we tasted at Hotel Matilda in San Miguel de Allende fell in that category. They were so delicious that we bemoaned the fact we had only ordered them at our last breakfast before checking out. Why hadn’t we tried them sooner!
Of course, Matilda’s Chief Concierge extraordinaire Gustavo Lopez (a member of Clefs D’or) was kind enough to translate the corn pancakes recipe from the chefs at Moxi, the signature restaurant at the hotel, for the readers of More Time To Travel.
Like the other meals we enjoyed at Moxi, the recipe for corn pancakes draws upon the rich culinary traditions of Mexico, using fresh local ingredients that appeal to an international palate.
N.B. A lovely continental breakfast is included in the price of the room with fruit, yogurt, breakfast breads and coffee. But this dish for $85 pesos (about $7) from the a la carte menu was well worth the extra splurge (and calories). Moxi, whose kitchen is overseen by Mexican celebrity chef Enrique Olvera serves breakfast, brunch, lunch and dinner, and is open to the public as well.
Recipe for Corn Pancakes (Pancakes de Elote)
Ingredients (for 6-8 pancakes):
- 100 gr (7 tablespoons) of butter
- 2 eggs
- 250 ml (about 1 cup) of condensed milk
- 140 gr (1 cup) of wheat flour
- 7 gr (about ½ T. of vanilla extract)
- 300 gr (2 cups) of drained cooked sweet corn kernels
- 100 ml (about 3.4 ounces) of whole milk
- Blend the corn with the milk and then slowly add the other ingredients.
- Pour pancake mixture onto a non-stick griddle or pan (using oil or butter sparingly, if needed).
- Heat on both sides until golden.
At Moxi, the corn pancakes are served with syrup made of corn and honey mesquite, and topped with red berries. To make the syrup, put 3 corncobs; 300 ml (1 and 1/3 cups) of water; and 100 ml (about 3 1/3 ounces) honey in a pot. Heat and then reduce to a simmer until it achieves the texture of honey.
OUR PHOTO GALLERY OF BREAKFAST AT HOTEL MATILDA
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Also on More Time To Travel:
- World’s Best Breakfasts: Fruit Plate at Grand Velas Riviera Maya
- World’s Best Breakfasts: French Toast Pan Frances at Secrets Huatulco
- World’s Best Breakfasts: Skinny Minnie Bennie at Posada de Santa Fe
- World’s Best Breakfasts: The Mac Attack at the Macintosh in Charleston
Read Billie Frank’s post on dining at Moxi: