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! ;->
Adventures of Dorrie Anne 
I use King Arthur whole wheat flour, although I’d have to look at the bag to see if it specifically says pastry flour.
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They are two different things. I have always used King Arthur whole wheat flour for about half of the flour in all the breadstuffs that I make, but I had run out, so just used the whole wheat pastry flour and threw caution to the wind! As it turned out, I was very pleased with the results, both in the pancakes and the pizza crust.
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delicious, Judie. Virtual hugs, Mitza
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Oh it definitely was!
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