On Sat, 04 Jul 2009 16:28:52 -0400, Dave Smith
> wrote:

>sf wrote:
>
>>> As far as Bob's recipe goes, I was very surprised to see NO cake
>>> flour at WF yesterday. In fact, their flour section has shrunk
>>> considerably. I'll have to look elsewhere.
>>
>> The EW recipe calls for all purpose. I suppose you could substitute.
>
>Bets me why the recipe would call for cake flour. I have always made
>them with all purpose. That recipe also calls for stirring with a wooden
>spoon and and uses scalded and cooled milk. I usually just whisk it all
>together.
>
>
Made mine with AP flour. Bit of a stretch, as I normally keep
only bread flours in the house, plus gluten. FWIW: Turned out
ok with the AP flour. Not being a cake baker, I can't imagine
what benefit you might get using cake flour. This is a pancake
batter we're talking about.

You cake-bakers: does cake flour make sense?

Alex