This post is from me, btw -- I was killing part of my lunch
hour on Usenet today (i'm gonna get a TFH it kills me), and
forgot to set up my identity. Sorry... :-)

One time on Usenet, nobody@nowhere said:
> In article om>, CM
> > wrote:
>
> >I love IHOP pancakes--they are spongy and soak up butter and syrup but
> >whenever I make pancakes at home they are dense and "cakey". What is the
> >secret to making more spongy pancakes?
>
> You need some leavening, like baking powder or baking soda:
>
> http://en.wikipedia.org/wiki/Leavening_agent
>
> "A leavening agent (sometimes called just leavening or leaven) is a substance
> used in doughs and batters that causes a foaming action. The leavening agent
> reacts with moisture, heat, acidity, or other triggers to produce gas that
> becomes trapped as bubbles within the dough. When a dough or batter is baked,
> it 'sets' and the holes left by the gas bubbles remain, giving breads, cakes,
> and other baked goods their soft, sponge-like textures."
>
> HTH!

--
Jani in WA