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 potato pancakes ~Ingredients<ul><li>1 medium onion, peeled</li><li>4 large Idaho or russet potatoes, peeled</li><li>2 large eggs</li><li>2 Tbsp. all-purpose flour</li><li>Kosher salt and black pepper</li><li>6 Tbsp. vegetable oil</li><li>6 Tbsp. unsalted butter</li><li>Applesauce and/or sour cream, for serving</li></ul>InstructionsPreheat oven to 200°F. Place 2 nonstick baking sheets in oven.Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.Lightly beat eggs in a large bowl, then whisk in flour.Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.Heat 1 Tbsp. oil and 1 Tbsp. butter in a heavy-bottomed large skillet over medium-high heat, until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.Using paper towels, carefully wipe out pan. Add 1 Tbsp. oil and 1 Tbsp. butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 Tbsp. oil and 1 Tbsp. butter before each batch.Serve pancakes hot with applesauce and/or sour cream.

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