Can you use strong white bread flour for making pancakes?

You can use strong white bread flour for making pancakes, but it's not ideal and you'll need to make some adjustments.

Here's why:

* High Gluten Content: Strong white bread flour has a high gluten content, which makes it perfect for bread where you need a chewy texture. In pancakes, however, this high gluten content can lead to tough, chewy pancakes.

* Texture: Bread flour will make pancakes that are denser and less fluffy than those made with all-purpose flour.

How to Use Strong White Bread Flour for Pancakes:

1. Reduce the Amount: Use less bread flour than your recipe calls for (around 1/4 cup less per cup of flour). This will help to reduce the gluten development.

2. Add More Liquid: Increase the amount of liquid in the batter to help thin it out and make it more manageable.

3. Use a Lighter Touch: Be gentle when mixing the batter. Over-mixing will develop more gluten and lead to tough pancakes.

4. Consider Adding a Little All-Purpose Flour: You can combine some bread flour with all-purpose flour to balance out the gluten content and texture.

Better Options for Pancakes:

* All-Purpose Flour: It's the most common and versatile flour for pancakes, offering a good balance of gluten and starch.

* Cake Flour: This low-protein flour results in extra-tender and delicate pancakes.

Important Tip: If you're unsure about the outcome, try making a small batch of pancakes first to see if you need to adjust the recipe.