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!