Bread and Onion Pancakes

• 10 ounces bread, preferably coarse textured, cut into 1-inch cubes
• 2 cups chicken stock or broth
• 1 1/2 cups chopped onion
• 13 cup, loose minced cilantro or parsley
• 1/2 teaspoon Tabasco sauce
• 4 eggs
• 1/2 teaspoon salt
• 8 tablespoons peanut or corn oil for cooking pancakes
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili oil or Tabasco sauce
• 2 teaspoons chopped garlic
• 1 tablespoon corn oil

1. To make the batter, crush the bread cubes into the chicken stock in a mixing bowl with the back of a spoon.
2. Add the onion, cilantro, Tabasco, eggs and salt, and mix with your hands, kneading the mixture until it is well blended but not smooth; there should still be small visible lumps of wet bread.
3. Heat 1 1/2 tablespoons of the oil in a large, nonstick skillet.
4. When hot, add about 1/3 cup of the pancake mixture to the skillet, spreading it with a spoon to create a disk about 4 inches in diameter and about 3/8 inch thick.
5. Repeat, working quickly.
6. Have three or four pancakes cooking at a time (depending on the size of your skillet).
7. Cook the pancakes over medium to high heat for about 4 minutes.
8. Then turn and cook for 4 minutes on the other side.
9. Transfer the pancakes to an ovenproof plate and set them aside in a warm oven while you continue making more with the remaining batter and oil.
10. (Although the pancakes are best eaten immediately after cooking, they can be cooked ahead, cooled, and then reheated under a hot broiler just before serving.)
11. To make the sauce, simply blend all the ingredients.
12. Serve over the pancakes, or dip.

bread, chicken, onion, cilantro, tabasco sauce, eggs, salt, peanut, red wine vinegar, soy sauce, sugar, ground ginger, chili oil, garlic, corn oil

Taken from cooking.nytimes.com/recipes/3307 (may not work)