1 large red onion, julienned
1 tbsp ancho powder
2 tsp cumin powder
2 cup flour
1 cup corn meal
2 tsp salt
1 tbsp lemon juice
1 tbsp sugar
2 cup 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 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/
Servings: 12 flapjacks
Ancho Red-Onion Flapjacks Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have tracked the existance of recipes back into distant history, in fact as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these old cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. During Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius describes how the ancient Romans made use of many spices and herbs, including a few you will know like bay, mint and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like parsley, basil and rosemary. These new spices and herbs prompted an increase in recipe books, some of which still exist in private cookery archives. During the succeeding few hundred years, the wealthy families of Wesstern Europe strove to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe publications are greatly in demand as a result of more people being able to read, people having increased leisure time and having more money to spend. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Ancho Red Onion Flapjacks recipe.
