To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Fluffy Japanese Pancakes ~

Ingredients

For the pancake batter

• 2 tablespoons (15 grams) all-purpose flour

• ¼ teaspoon baking powder

• 1 teaspoon cornstarch

• Pinch salt

• 2 tablespoons (30 grams) milk

• 2 large (40 grams) egg yolks

• 1 teaspoon vanilla extract

For the meringue

• 2 large (60 grams) egg whites

• ¼ teaspoon cream of tartar or ½ teaspoon white vinegar

• 1 ½ tablespoons (20 grams) granulated white sugar

Additionally

• 2 tablespoons (30 grams) water, divided

• Confectioners’ sugar for dusting (optional)

Instructions

Grease a large frying pan lightly with melted butter or neutral oil. (You can wipe the pan gently with a clean paper towel if you had added too much oil or butter.)

Whisk all the pancake batter ingredients together in a mixing bowl until combined and smooth, then set aside.

Make the meringue in a medium separate bowl. Whip the egg whites and cream of tartar or white vinegar until frothy. Then whip in the sugar and continue to whip until stiff peaks form, at least 10 minutes by hand, and about 6 to 8 minutes using a stand mixer fitted with a whisk attachment.

Heat the pan on low heat as you assemble the pancake batter.

Add a third of the meringue to the pancake batter and gently fold, using a rubber spatula, until combined. Fold in the rest of the meringue into the batter. The final batter should be fluffy, airy, and smooth, like melted ice cream.

Keep the pan on low to medium-low heat. Transfer the batter into a piping bag fitted with a large round tip. (Tip: Instead of a piping bag, you can use a cookie scoop or large spoon to scoop the batter onto the pan. Using a 3-inch greased circular cookie cutter helps to keep a neat shape.)

Pipe three even pancakes, about 3-inches each in diameter and pipe the batter high but lower than your pan lid. Space them apart as they’ll spread when cooking. Drizzle 1 tablespoon of water onto the pan, surrounding the pancakes to steam. Cover the pan with a high top lid and cook for five to seven minutes. The pancakes are ready to flip when the bottom edges are less glossy and bottoms are slightly browned.

Remove the lid slowly and carefully but quickly flip the pancakes. Using a thin spatula is key! Drizzle the rest of the water around the pancakes and cook for another five to seven minutes until both sides are golden brown.

Remove pancakes from the pan. Plate and garnish with your favorite toppings. They will deflate a little bit but should still have most of their height. I love topping with powdered sugar, a little butter, and kokuto (Japanese black sugar) syrup!

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DO NOT REUPLOAD