World’s Best Breakfasts: Corn Pancakes at Hotel Matilda

Published on: April 28, 2013 | Last Updated on October 17, 2019
The World's Best Corn Pancakes

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.

Served with:

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.

Buen Provecho!


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Also on More Time To Travel:

Read Billie Frank’s post on dining at Moxi: 

San Miguel Dining: Put A Little Moxie in Your Life

  • Reply
    April 30, 2013 at 12:31 am

    What a lovely and special breakfast. Lucky you!

  • Reply
    May 2, 2013 at 3:42 pm

    These look delicious!

  • Reply
    May 3, 2013 at 11:47 am

    Breakfast is one of the best parts of staying at a hotel! These look so good!

  • Reply
    Donna Hull
    May 3, 2013 at 3:20 pm

    I would have never thought to add corn to pancakes. These sound delicious. My favorite part of travel is breakfast on the road!

  • Reply
    May 3, 2013 at 8:08 pm

    This sounds yummy, but I refuse to eat corn now that it is mostly genetically modified here in the USA. Do you know if the same is true in Mexico? (I run a green B&B on Cape Cod and have started advertising that we serve non-GMO cereal for breakfast.)

    • Reply
      Irene S. Levine
      May 4, 2013 at 2:00 pm

      Don’t know for sure, Alexandra but I do know that most of the vegetables and produce at Hotel Matilda come from small, local farms so I’m doubtful the corn is genetically modified.

  • Reply
    Suzanne Fluhr (Just One Boomer)
    July 17, 2013 at 11:45 am

    When we used to take our 2 week family vacation in Avalon, a New Jersey beach town, our last morning’s breakfast was always corn pancakes at Mr. Bill’s Pancake House. For a lighter version than this recipe, just use a “complete” pancake mix and add some canned corn. It’s pretty good although I’m sure the ones you’ve described are positively “sick” — (as my Millennial sons would say — sick = very good).

    • Reply
      Irene S. Levine
      July 17, 2013 at 11:47 am

      Love that idea, Suzanne. I use the low-fat Complete—do you mash the corn or cook it in kernels?

      • Reply
        Suzanne Fluhr (Just One Boomer)
        July 18, 2013 at 12:26 am

        I’ve never seen low fat complete pancake mix. Which brand is it? I use whole corn kernels.

        • Reply
          Irene S. Levine
          July 18, 2013 at 6:15 am

          My mistake, Susan, I use Bisquick low-fat (which is very easy but not complete) but I will try adding the corn! Thanks again for the idea~
          Best, Irene

  • Reply
    Cathy Sweeney
    July 17, 2013 at 10:42 pm

    Mouth-watering photos and description, Irene. I love pancakes when I go out to breakfast and I don’t think I’ve seen any like this on my local menus.

    • Reply
      Irene S. Levine
      July 17, 2013 at 10:46 pm

      The only thing missing from the recipe was the calorie count:-)

  • Reply
    July 20, 2013 at 10:34 pm

    Your photos are stunning! I’ve never thought of putting the kernels into the pancake – but why not? I’ve never had condensed milk in pancakes either. I’m going to have to try this recipe. No need to think about calories for this breakfast!
    Thanks for linking up, Irene!

  • Reply
    August 6, 2013 at 8:57 pm

    Oh my gosh those pancakes look amazing! I love you’re In Search Of! Just the title made me hungry. Thank you for including the recipe also 🙂

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