{"id":42962,"date":"2017-03-13T23:44:01","date_gmt":"2017-03-14T03:44:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42962"},"modified":"2017-03-15T13:37:09","modified_gmt":"2017-03-15T17:37:09","slug":"spiced-waffles%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b9%e3%83%af%e3%83%83%e3%83%95%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42962&lang=en","title":{"rendered":"Spiced Waffles<br>\u30b9\u30d1\u30a4\u30b9\u30ef\u30c3\u30d5\u30eb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42963 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/41.jpg\" alt=\"41\" width=\"510\" height=\"717\" \/><\/p>\n<p>We don&#8217;t have &#8220;sweet&#8221; breakfast too often, but when I get a request from my hubby like &#8220;light fluffy waffles&#8221;, I want to make the best light fluffy waffles for him.<\/p>\n<p>The request was actually even more specific this time, &#8220;cardamom cinnamon light fluffy waffles&#8221;.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42965 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/33-1.jpg\" alt=\"33\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42966 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/36.jpg\" alt=\"36\" width=\"510\" height=\"717\" \/><\/p>\n<p>Where did the &#8220;cardamom cinnamon&#8221; come from, you ask?<\/p>\n<p>Well, we were at a local coffee shop the other day and we saw a &#8220;Swedish&#8221; coffee drink on the menu.<\/p>\n<p>&#8220;Swedish&#8221; got me curious and when I checked the description, it said &#8220;cardamom, cinnamon, maple syrup&#8221;.<\/p>\n<p>So, now you know, this is where the inspiration came from.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42967 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/34.jpg\" alt=\"34\" width=\"568\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42968 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/35-1.jpg\" alt=\"35\" width=\"568\" height=\"428\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>We like this Irish butter.<\/p>\n<p>It&#8217;s got much darker yellow color compared to regular American butter.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42969 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/39.jpg\" alt=\"39\" width=\"510\" height=\"717\" \/><\/p>\n<p>I used my sister-in-law&#8217;s recipe for the waffle base, and added cardamom and cinnamon.<\/p>\n<p>These waffles turned out to be super light, exactly as requested!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42970 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/40-1.jpg\" alt=\"40\" width=\"510\" height=\"717\" \/><\/p>\n<div id=\"recipe\"><strong>Spiced Waffles(about 4~5 servings)<\/strong><\/p>\n<p>1.5 cup all purpose flour<br \/>\n3 teaspoons baking powder<br \/>\n3\/4 teaspoon salt<br \/>\n3 eggs separated<br \/>\n1.5 cup milk<br \/>\n6 tablespoons canola oil<br \/>\ncinnamon<br \/>\ncardamom <\/p>\n<p>1. Separate eggs. Beat whites until stiff.<br \/>\n2. Mix all ingredients together.<br \/>\n3. Fold egg white gently into the batter.<br \/>\n4. Pour the batter on a waffle maker. Cook until golden brown.<\/p><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42971 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/43.jpg\" alt=\"43\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/43.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/43-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Our morning green tea tradition is continuing&#8230;<\/p>\n<p>It used to be coffee (strong one) that we would start our day with, but it has changed and the last 10 years the first thing we do when we get out of bed is making green tea.<\/p>\n<p>Terry likes &#8220;sen-cha&#8221;(traditional Japanese green tea), and I like &#8220;kuki-cha&#8221;(stem green tea) in the morning.<\/p>\n<p>We also drink tea throughout the day.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42982 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/42.jpg\" alt=\"42\" width=\"510\" height=\"717\" \/><\/p>\n<p>This tea bar has been serving us well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42972 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/37.jpg\" alt=\"37\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We don&#8217;t have &#8220;sweet&#8221; breakfast too often, but when I get a request from my hubby like &#8220;light fluffy waffles&#8221;, I want to make the best light fluffy waffles for him. The request was actually even more specific this time, &#8220;cardamom cinnamon light fluffy waffles&#8221;. Where did the &#8220;cardamom cinnamon&#8221; come from, you ask? Well, [&hellip;]<\/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-42962","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42962","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=42962"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42962\/revisions"}],"predecessor-version":[{"id":42990,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42962\/revisions\/42990"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}