What? It looks like each other Sunday brunch? Almost true, but these pancakes were made with a combination of cake flour and whole wheat pastry flour. They had an ever-so-slightly different texture as they browned, but tasted just a bit tastier – some more flavor of its own.
Result of test? I plan to continue to use the whole wheat pastry flour when making pancakes.
Tomorrow you will see the spinach and sausage pizza I made with whole wheat pastry flour. It isn’t recommended for bread doughs, but I hadn’t read that yet when I did it, so wasn’t bogged down with suggestions!
You’ll see the pizza* tomorrow.
* It was delicious for dinner, and again today for lunch! ;->