Ancho Red-Onion Flapjacks
Submitted by nikkilynn1
Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThese aren’t your Sunday morning pancakes.
These savory flapjacks pack the grit of cornmeal with the kick of ancho powder and cumin, while julienned red onions caramelize into the batter as they cook.
Beer lightens the whole thing up, creating a tender crumb with just enough heft to hold its own next to a bowl of three-alarm chili.
Kitchen Tips
- Thin batter is best: The consistency should be like pancake batter, not thick cornbread (it spreads easily on the griddle).
- Flatten if needed: Use the back of your spatula to gently press down if the cakes puff up too thick.
- Keep them warm: Stack finished flapjacks on a plate in a 200°F oven while you cook the rest.
Variations
- Add cheese: Fold in ½ cup shredded cheddar for extra richness.
- Jalapeño heat: Mince a fresh jalapeño into the batter for more fire.
- Breakfast style: Skip the ancho and cumin, add vanilla and maple syrup for sweet cornmeal pancakes.
Ingredients
Directions
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 to 3 minutes.
Flip cakes and continue cooking until second side is browned.
Reserve cakes on a warmed plate.
Serve with chili.
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