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How do you give pancakes a springy texture?

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Q.  Alison Asks: I am writing because your recipe for light and fluffy pancakes from “The Perfect Recipe” has been my standard for years.  While my family loves these pancakes, I do prepare other types on occasion for variety.  Indeed, I am going to try the apple dutch baby this morning.  However, my question has to do with standard diner-style pancakes and specifically texture.  I love that springy texture that one often finds in pancakes from diners (unfortunately they often lack flavor).  What can you do to achieve that texture?  p.s. I love your website!

A.  Next time you make my recipe, why don’t you try whipping the egg white to soft peaks.  I can’t imagine that wouldn’t give you lighter and fluffier.  Thanks for being in touch!

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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