{"id":43149,"date":"2017-04-02T08:49:36","date_gmt":"2017-04-02T12:49:36","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43149"},"modified":"2017-04-24T18:58:22","modified_gmt":"2017-04-24T22:58:22","slug":"japanese-souffle-pancakes-matcha%e5%b9%b8%e3%81%9b%e3%81%ae%e3%83%91%e3%83%b3%e3%82%b1%e3%83%bc%e3%82%ad%e9%a2%a8%e6%8c%91%e6%88%a6%e3%81%9d%e3%81%ae%e4%ba%8c%ef%bc%88%e6%8a%b9%e8%8c%b6%ef%bc%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43149&lang=en","title":{"rendered":"Japanese Souffle Pancakes (Matcha)<br>\u5e78\u305b\u306e\u30d1\u30f3\u30b1\u30fc\u30ad\u98a8\u6311\u6226\u305d\u306e\u4e8c\uff08\u62b9\u8336\uff09"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43150 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/13.jpg\" alt=\"13\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/13.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/13-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Yesterday I made <a href=\"https:\/\/www.culinarytribune.com\/?p=43128&amp;lang=en\" target=\"_blank\">these pancakes<\/a>, and this morning I was ready to make pancakes again with the same recipe with a few changes hoping to have a better result.<\/p>\n<p>This time I decided to make a matcha green tea version.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43151 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/15.jpg\" alt=\"15\" width=\"512\" height=\"365\" \/><\/p>\n<p>One of the changes I made was that I cooked them at a much lower heat this time.<\/p>\n<p>It seemed a bit too low in the beginning, and I adjusted a few times trying to find the best temperature.<\/p>\n<p>Another change I made was that I added a little more water to the pan.<\/p>\n<p>Unfortunately, these changed did not appear to make much difference.<\/p>\n<p>In terms of the height and texture that I was really hoping to improve, there was not much change, or actually a bit worse.<\/p>\n<p>I think these did not rise as much as the previous ones.<\/p>\n<p>But again, these pancakes were delicious and we enjoyed eating them very much.<\/p>\n<p>Loved the matcha flavor, of course.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43152 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/14.jpg\" alt=\"14\" width=\"510\" height=\"717\" \/><\/p>\n<p>The journey to the tall souffle pancakes continues&#8230;<\/p>\n<p>Addendum: Check out <a href=\"https:\/\/www.culinarytribune.com\/?p=43410&#038;lang=en\" target=\"_blank\">our success version<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yesterday I made these pancakes, and this morning I was ready to make pancakes again with the same recipe with a few changes hoping to have a better result. This time I decided to make a matcha green tea version. One of the changes I made was that I cooked them at a much lower [&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-43149","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43149","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=43149"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43149\/revisions"}],"predecessor-version":[{"id":43426,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43149\/revisions\/43426"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}