I'm actually trying to do the opposite. I am running low on self-rising flour, which I use to make your self-rising fluffy pancakes for my kids. I was wondering what your thoughts are on adding salt and baking powder to your whole wheat pastry flour to replicate self-rising. I figure it has the closest protein percentage to self-rising of all the flours I have on hand at the moment. I use the WW pastry flour all the time to make waffles, which they also love!

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