sf wrote:

>> Crepes don't have leavening either, but they have a fair amount of
>> melted butter in the batter. Frankly, the OP's "pancakes don't sound
>> very appealing.
>
> Eggs are often used as a way to leaven. I don't use baking powder in
> my souffle.

Is that leavening? I thought leavening was the production of gases that
cause something to rise, like the CO2 produced by yeast or through the
chemical reaction of baking soda or powder. Beaten egg whites forms air
bubbles that expand a bit and give a lighter texture to the product, but
it doesn't produce the gas.