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 do 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