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Ancho Red-onion Flapjackscakes, vegetables, hot 1 large red onion, julienned 1 tablespoon ancho powder 2 teaspoon cumin powder 2 cup flour 1 cup corn meal 2 teaspoon salt 1 tablespoon lemon juice 1 tablespoon sugar 2 cup beer 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/
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