Contributed by World Recipes Y-Group



  1. In a large mixing bowl, combine onions, ancho powder, cumin, flour, cornmeal, salt, lemon juice and sugar.
  2. Stir well to combine.
  3. Add beer, stirring to form a pancake-thin batter.
  4. Coat a griddle with a little oil and heat over medium heat.
  5. Pour ¼cup of batter out at a time to form cakes, flattening if required.
  6. Cook until golden brown, about 2-3 minutes.
  7. Flip cakes and continue cooking until second side is browned.
  8. Reserve cakes on a warmed plate.
  9. Serve with chili.
  10. Enjoy.
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