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 1/4 cup of
batter out at a time to form ca,es, 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@indy.net http://www.indy.net/~roy/
Posted to MM-Recipes Digest V4 #134 by roy@indy.net (Roy) on May 14, 1997
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