It was really good! Everyone enjoyed it. It was simple, but frying all the pancakes was a bit time-consuming. About this restaurant recipe, though, it is slightly different from the video. ●It needed much more than 4 tbsp of flour ‐ I used about 1 cup, which is closer to what was in the video. I also added an extra egg (no particular reason, I just wanted to). ●She added some spices in the video that are not listed so I added a little Adobo to both the pancakes and beef ●It didn't say to strain the potatoes, but I ended up having to while I was frying the pancakes (maybe that's normal when making potato pancakes). ●I used fire roasted diced tomatoes instead of regular, and 12 oz of a jar of Classico Fire Roasted Tomato & Garlic pasta sauce (because its first two ingredients are tomato puree and diced tomatoes, which the recipe calls for). ● I didn't have chili flakes, so I subbed ~1 tsp gochugaru. This may have made it more spicy than it would have been, but it's still not too spicy ●I also didn't have sour cream so I subbed plain yogurt, mascarpone, whole milk, and salt (wasn't trying to be extra, but why buy sour cream when I already have these). The only needed change was the amount of flour. Otherwise, a great recipe.
