-
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.
