Instructions: 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.

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