Ancho Red-Onion Flapjacks

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.