Pancakes Style SDXL

Trigger: ais-pncks

Strength: 1.0 (but as always feel free to experiment)

This LoRA has been created to celebrate Pancake Day, which is on Shrove Tuesday in the UK (40 days before Easter). Traditionally it's the big blow-out of ingredients before fasting in the run up to Easter. Pancake Day is an excuse for everyone in the UK (regardless of religious faith) to eat incredibly unhealthily - and my family love them.

These pancakes are true British-style, which if you're not sure is almost a half-way house between the US pancakes and the french Crepe. I asked Gemini to explain:

Imagine a delicate cousin of the French crepe, slightly thicker, but still thin and lacy compared to the fluffy, dense American pancake.

Here's a more detailed breakdown:

• Appearance: British pancakes are flat and wide, resembling crepes in their general shape. They often have slightly crispy edges.

• Texture: Thinner than American pancakes, but slightly thicker than a traditional crepe. They have a bit of a bite to them, not as melt-in-your-mouth delicate as a crepe.

• Ingredients: The batter is simple – just flour, eggs, and milk. No leavening agents (like baking powder) are used, so they stay flat.

• Cooking: British pancakes are cooked in a lightly oiled (usually a smearing of butter) pan or skillet, similar to how a crepe is made.

• Flavor: The flavor is quite neutral, a little like an unsweetened crepe. This makes them versatile for sweet or savory toppings.

• Traditional Toppings: In the UK, British pancakes are often enjoyed with a simple squeeze of lemon juice and a sprinkle of sugar. Other popular toppings include jams, syrups, Nutella, berries, or even savory fillings like cheese, ham, or spinach.