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Fluffy Pancakes Using Egg White Meringue
This is the ultimate technique for achieving impossibly fluffy, diner-style pancakes with a cloud-like interior. The secret isn't just chemical leaveners; it's mechanical aeration. By separating the eggs and whipping the whites to glossy, stiff peaks before gently folding them into the batter, you create a delicate, soufflé-like structure. Cooked on a hot griddle, these pancakes develop a beautifully golden, buttery crust while remaining incredibly tender, airy, and light on the inside.
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