Salma
very fluffy and thick. sugar adds a sweet taste. next time, i'm going to put addtl sugar. Here are some great tips on getting them to be fluffy and thick: 1. baking powder as listed in the recipe 2. bare minimum mixing of the dry and wet ingred 3. make batter night before and leave in fridge. this will give time for air bubbles to form in the batter. the next am, scoop spoonful into pan without remixing it (to prevent breaking all the air bubbles). this is also convenient as it reduces the amount of preparation in the morning.