Yield: 12 Flapjacks
|1.00 large||Red onion, julienned|
|1.00 tablespoon||Ancho powder|
|2.00 teaspoon||Cumin powder|
|1.00 cup||Corn meal|
|1.00 tablespoon||Lemon juice|
In a large mixing bowl, combine onions, ancho powder, cumin, flour, corn meal, salt, lemon juice and sugar. Stir well to combine.
Add beer, stirring to form a pancake-thin batter.
Coat a griddle with a little oil and heat over medium heat. Pour ¼ cup of batter out at a time to form cakes, flattening if required.
Cook until golden brown, about 2-3 minutes. Flip cakes and continue cooking until second side is browned. Reseve cakes on a warmed plate.
Serve with chili.
Recipe courtesy of "Chile Pepper Magazine" entered by Roy Olsen roy@...