{"id":15970,"date":"2010-10-26T20:57:10","date_gmt":"2010-10-27T00:57:10","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15970"},"modified":"2010-10-26T20:57:10","modified_gmt":"2010-10-27T00:57:10","slug":"corn-scallion-pancake-brunch%e3%82%b3%e3%83%bc%e3%83%b3%e5%85%a5%e3%82%8a%e8%91%b1%e6%b2%b9%e9%a4%85%e3%83%96%e3%83%a9%e3%83%b3%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15970&lang=en","title":{"rendered":"Corn Scallion Pancake Brunch
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Corn Scallion Pancake Brunch<\/strong>
\nBrunch October 24, 2010<\/em><\/p>\n

This was my first attempt to make scallion pancakes. The great thing about this pancake is that you don’t really need any special ingredients. All you need is flour, water, scallion, and sesame oil (I added corn). The pancakes turned out great. I used a generous amount of oil to fry, so my pancakes were crispy outside but the inside was still nice and chewy. Because of the way you roll the dough, many layers were created inside the pancakes, and I loved the texture. <\/p>\n

The pancakes were delicious by themselves, but for brunch I decided to decorate them a little bit. I placed roasted chicken, scrambled egg, sauteed cabbage on a pancake for Terry, and for myself I placed a poached egg and sauteed cabbage. The sauce was a mixture of Hoison sauce and soy sauce. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Corn Scallion Pancake Brunch Brunch October 24, 2010 This was my first attempt to make scallion pancakes. The great thing about this pancake is that you don’t really need any special ingredients. All you need is flour, water, scallion, and sesame oil (I added corn). The pancakes turned out great. I used a generous amount […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,5,3],"tags":[],"class_list":["post-15970","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15970"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15970\/revisions"}],"predecessor-version":[{"id":16048,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15970\/revisions\/16048"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}