The Oregonian checks in with the Original Pancake House's recently opened Tokyo branch, which saw lines form around the block on its opening day. While American breakfast foods proved to be trending in Japan, the Portland-based pancake chain faced its share of unexpected challenges, including flour seized at customs, lack of buttermilk in the country, and the fact that "Japanese eggs also had a different yolk-to-egg white ratio, meaning the kitchen had to premix eggs for their batter." [OregonLive]
