get a light, tall, fluffy interior Let the batter sit for half an hour, and you get a dense, gummy interior with few bubbles But wait a minute, there are still some bubbles in there, right? Where did those come from? Well, pretty much all baking powder is what is referred to as “double-acting.” Just as the name indicates, it produces gas in two distinct phases The first occurs as soon as you mix it with water; the second occurs only when it is heated (see “Experiment: Double-Acting Baking Powder,” here) This second rise in the skillet makes for extra-light and fluffy pancakes Double-acting baking powder gives you a second rise when cooked The Whites Are Light So what if baking soda just isn’t doing enough for you? How you get your pancakes to stand even taller and lighter? I like to use a meringue—egg whites that have been whipped vigorously until they form a semisolid foam Here’s how it works: • Foam: In the early phases of beating, the proteins in the egg whites—mostly globulin and ovotransferrin—begin to unfold Like nerds at a Star Wars convention, they tend to gather together and bond in small groups The whites start to incorporate a few bubbles and resemble sea foam • Soft peaks: As the whites are beaten, the groups of bonded egg proteins become more and more interconnected, eventually creating a continuous network of proteins that reinforce the walls of the bubbles you’re creating The whites begin to form soft peaks • Stiff peaks: As you continue to beat, the reinforced ... Like nerds at a Star Wars convention, they tend to gather together and bond in small groups The whites start to incorporate a few bubbles and resemble sea foam • Soft peaks: As the whites are beaten, the groups of bonded... lighter? I like to use a meringue—egg whites that have been whipped vigorously until they form a semisolid foam Here’s how it works: • Foam: In the early phases of beating, the proteins in the egg whites—mostly globulin and ovotransferrin—begin to... continuous network of proteins that reinforce the walls of the bubbles you’re creating The whites begin to form soft peaks • Stiff peaks: As you continue to beat, the reinforced