Ancho Red-Onion Flapjacks
Yield
servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
red onion
julienned |
|
| 1 | tablespoon |
ancho powder
|
* |
| 2 | teaspoons |
cumin
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| 2 | teaspoons |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | cups |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
red onion
julienned |
|
| 15 | ml |
ancho powder
|
* |
| 1E+1 | ml |
cumin
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
sugar
|
|
| 473 | ml |
beer
|
|
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.
