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That's why opening the oven is a bad idea and reduces the "puff". The liquid in the batter heats and turns to steam which is kind of like blowing up a balloon (where the balloon is the flour/egg/milk mixture.)
So the hot oven, hot pan, and keeping the door closed encourage more steam, and therefore more "pop".
If you put pancake batter into a hot pan in the oven, it'll puff too, like the German pancakes and dutch baby pancakes that lots of pancake houses serve. It's just normal batter, the steam does all of the work.
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