{"id":926,"date":"2017-03-13T07:17:28","date_gmt":"2017-03-13T06:17:28","guid":{"rendered":"http:\/\/www.tiamat.at\/Kochrezepte\/?p=926"},"modified":"2017-03-13T07:38:07","modified_gmt":"2017-03-13T06:38:07","slug":"vanille-palatschinken","status":"publish","type":"post","link":"https:\/\/www.tiamat.at\/Kochrezepte\/?p=926","title":{"rendered":"Vanille-Palatschinken"},"content":{"rendered":"<h4><span style=\"color: #ff9900;\"><strong>ZUTATEN<\/strong><\/span><\/h4>\n<ul>\n<li>3 Eier<\/li>\n<li>1\/2 Tasse Milch<\/li>\n<li>1\/2 Tasse Mehl<\/li>\n<li>1 TL Vanilleextrakt<\/li>\n<li>1\/2 Tasse Vanillezucker<\/li>\n<li>2 EL Butter<\/li>\n<li>1 TL Zitronenschale<\/li>\n<\/ul>\n<p><strong>F&uuml;r die Glasur:<\/strong><\/p>\n<ul>\n<li>2 TL Zitronensaft<\/li>\n<li>2 TL Milch<\/li>\n<li>2 EL Staubzucker<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><span style=\"color: #ff9900;\"><strong>ZUBEREITUNG<\/strong><\/span><\/h4>\n<p>Das Backrohr auf 220 &deg;C (Ober-Unterhitze) vorheizen.<\/p>\n<p>W&auml;hrend das Backrohr aufheizt eine Pfanne mit Butter hineinstellen, damit die Butter schmelzen kann.<\/p>\n<p>Eier und Milch cremig r&uuml;hren. Mehl, Vanilleextrakt, Zitronenschale und Vanillezucker hinzuf&uuml;gen und auf niedriger Stufe glatt mixen. Danach auf hoher Stufe schaumig mixen.<\/p>\n<p>Wenn die Butter geschmolzen ist, den Teig in die Pfanne geben und f&uuml;r ca. 15 Minuten goldgelb backen.<\/p>\n<p>Die Zutaten f&uuml;r die Glasur zusammenmischen und auf die hei&szlig;e Palatschinke geben.<\/p>\n<p>&nbsp;<\/p>\n<p><em>(1 Tasse entspricht ca. 240 ml)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ZUTATEN 3 Eier 1\/2 Tasse Milch 1\/2 Tasse Mehl 1 TL Vanilleextrakt 1\/2 Tasse Vanillezucker 2 EL Butter 1 TL Zitronenschale F&uuml;r die Glasur: 2 TL Zitronensaft 2 TL Milch 2 EL Staubzucker &nbsp; ZUBEREITUNG Das Backrohr auf 220 &deg;C (Ober-Unterhitze) vorheizen. W&auml;hrend das Backrohr aufheizt eine Pfanne mit Butter hineinstellen, damit die Butter schmelzen [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,30],"tags":[78,94,93,133,91,176,95,85,228],"class_list":["post-926","post","type-post","status-publish","format-standard","hentry","category-diverse-desserts","category-nachspeise","tag-butter","tag-eier","tag-mehl","tag-milch","tag-staubzucker","tag-vanilleessenz","tag-vanillezucker","tag-zitrone","tag-zitronenschale"],"_links":{"self":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts\/926","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=926"}],"version-history":[{"count":5,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts\/926\/revisions"}],"predecessor-version":[{"id":935,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts\/926\/revisions\/935"}],"wp:attachment":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}