quote:

Originally posted by Salustra
The whites get whipped to peaks, then added to the waiting batter.
It makes the pancakes soooo light. Don’t understand it, as the ingredients are the same, just put together differently; but it makes a huge difference!

It’s all about the addition to the batter of all that air stored in the beaten to peaks egg whites, an ingredient that’s missing from an egg straight from the shell….. Hence the term "light and airy".