Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Fluffy Japanese Pancakes ~IngredientsFor the pancake batter<ul><li>2 tablespoons (15 grams) all-purpose flour</li><li>¼ teaspoon baking powder</li><li>1 teaspoon cornstarch</li><li>Pinch salt</li><li>2 tablespoons (30 grams) milk</li><li>2 large (40 grams) egg yolks</li><li>1 teaspoon vanilla extract</li></ul>For the meringue<ul><li>2 large (60 grams) egg whites</li><li>¼ teaspoon cream of tartar or ½ teaspoon white vinegar</li><li>1 ½ tablespoons (20 grams) granulated white sugar</li></ul>Additionally<ul><li>2 tablespoons (30 grams) water, divided</li><li>Confectioners’ sugar for dusting (optional)</li></ul>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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