01
Bread Flour
6.7best for pancakes1 cup : 1 cup
Higher protein and chewier; use for bread and pizza dough, not pastries or cakes
6.7
Wheat Flour provides the structural backbone of Pancakes, forming the batter consistency through gluten development and starch. Substitutes must match absorption and binding.
Higher protein and chewier; use for bread and pizza dough, not pastries or cakes