You're welcome to give them a try, Dena. Cake flour will make for a more tender, delicate pancake, which may be just what you like but may also get a little soggy when topped with syrup. Since the protein content is lower than that of the All-Purpose Flour called for in the recipe and therefore absorbs less liquid, you'll want to either add a little extra flour or use a little less liquid to get to the desired batter consistency. Mollie@KAF

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