2007-11-02 10:59:42 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It will be fine. There is a lower gluten level in cake flour, so that elasticity (more evident in bread) will be less. I actually prefer cake flour for pancakes and use it frequently
2007-11-02 11:10:33 · answer #1 · answered by mark 7 · 1⤊ 0⤋
Cake flour has somewhat less protein than all purpose flour. I've never experienced it but I would guess that they wouldn't rise quite as much. Although it may not make any difference at all. If you were baking bread it would be a different story.
Have fun
PhD Food Chemistry and Nutrition
2007-11-02 18:11:44 · answer #2 · answered by skipper 5 · 1⤊ 0⤋
I'm not sure abut the flour, but I know adding some sprite or 7up to pancake batter they will be much more fluffy.
2007-11-02 18:41:34 · answer #3 · answered by Jennalove311 3 · 1⤊ 0⤋
Add baking powder.
2007-11-02 18:09:20 · answer #4 · answered by elliebear 7 · 0⤊ 1⤋
http://answers.yahoo.com/question/index;_ylt=AmX_1suCf1_cL9yEb267Ikzsy6IX;_ylv=3?qid=20071102102901AAYZ4S5
2007-11-02 18:04:53 · answer #5 · answered by tammy p 5 · 0⤊ 0⤋