The key to making these pancakes ultra light & fluffy is by separating the egg, adding an additional egg white, and then whipping the egg whites to soft peaks before folding them into the batter at the end. By whipping the egg whites, the pancakes are able to rise much more than if they just had chemical leaveners. Whipped egg whites also add a velvety, melt-in-your-mouth texture to these pancakes! One note on separating eggs: be sure that the egg yolk does not break, as any amount of yolk will impede egg whites from whipping. The best way to separate an egg is to break a COLD egg into a small shallow bowl, then use your hand to grab the egg yolk. Move the yolk back and forth between your hands to get all of the egg white in the bowl.