Ingredients Jump to Instructions ↓

  1. 1 lg Red onion, julienned

  2. 1 tb Ancho powder

  3. 2 ts Cumin powder

  4. 2 c Flour

  5. 1 c Corn meal

  6. 2 ts Salt

  7. 1 tb Lemon juice

  8. 1 tb Sugar

  9. 2 c Beer

  10. In a large mixing bowl, combine onions, ancho powder, cumin, flour, corn meal, salt, lemon juice and sugar. Stir well to combine.

  11. Add beer, stirring to form a pancake-thin batter.

  12. 1/4 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. Reserve cakes on a warmed plate.

  13. Serve with chili.

Instructions Jump to Ingredients ↑

  1. Recipe courtesy of "Chile Pepper Magazine" entered by Roy Olsen


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