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 quarter cup of batter out at a time to form cakes, flattening if required. Cook until golden brown, about 2-3 minutes. Flip cakes and continue cooking until second side is browned. Reserve cakes on a warmed plate.
Serve with chili.
Recipe courtesy of "Chile Pepper Magazine" entered by Roy Olsen email@example.com http://www.indy.net/~roy/