{"id":3793,"date":"2009-04-11T20:12:18","date_gmt":"2009-04-12T00:12:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=3793"},"modified":"2009-04-11T20:22:28","modified_gmt":"2009-04-12T00:22:28","slug":"citrus-pancakes-with-raspberry-maple-butter%e3%82%b7%e3%83%88%e3%83%a9%e3%82%b9%e3%83%91%e3%83%b3%e3%82%b1%e3%83%bc%e3%82%ad%e3%81%a8%e3%83%a9%e3%82%ba%e3%83%99%e3%83%aa%e3%83%bc%e3%83%a1%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=3793&lang=en","title":{"rendered":"Citrus Pancakes with Raspberry Maple Butter
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Citrus Pancakes with Raspberry Maple Butter<\/strong>
\nBreakfast April 11, 2009<\/em><\/p>\n

Inspired by the maple butter featured (Clinton St. Baking Company, NY) in the blueberry pancake Throwdown show on the Foodnetwork, I created this raspberry maple butter for my citrus pancakes for breakfast this morning. I made the raspberry maple butter with maple syrup, store-bought raspberry syrup, and butter. I made the citrus pancakes using my usual fluffy pancake recipe and added lots of citrus zest (orange, lemon, and lime). Terry and I both loved this breakfast!<\/p>\n

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Citrus Pancakes with Raspberry Maple Butter Breakfast April 11, 2009 Inspired by the maple butter featured (Clinton St. Baking Company, NY) in the blueberry pancake Throwdown show on the Foodnetwork, I created this raspberry maple butter for my citrus pancakes for breakfast this morning. I made the raspberry maple butter with maple syrup, store-bought raspberry […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3793","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3793","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=3793"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3793\/revisions"}],"predecessor-version":[{"id":3813,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3793\/revisions\/3813"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}