Pan de Elote
Oscar created this dish for Top Chef ™ Season 23. Handed a photo of a Southern breakfast chain's crispy pancakes, he answered with pan de elote — the Mexican sweet-corn cake — griddled to a crisp, caramelised edge over a moist, custardy crumb. Fresh berries macerated with lime, warm maple and fine shavings of piloncillo finish it, kept in balance by a last pinch of flaky salt. Judges called it a favourite, eating like a good, hearty pancake with a good little crunch.
- Time: 55 min
Source: Relaxed Recipes
Ingredients
- FOR THE PAN DE ELOTE CAKES
- Fresh corn kernels
- Sweetened condensed milk
- Whole milk
- Large eggs
- Vanilla extract
- Masa harina
- Plain flour
- Granulated sugar
- Baking powder
- Fine sea salt
- Unsalted butter, melted, plus extra for the pan
- FOR THE MACERATED BERRIES
- Mixed berries — blueberries, raspberries, blackberries
- Lime, zest and juice
- TO FINISH
- Pure maple syrup, warmed
- Mexican crema or crème fraîche, optional
- Piloncillo cone, for shaving, or dark brown sugar
- Flaky sea salt
- EQUIPMENT
- Blender or food processor
- Large mixing bowl and whisk
- Box grater or Microplane
- Cast-iron skillet or flat griddle
- Fish slice or wide spatula
- Small saucepan
- Ladle or ¼-cup measure