I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and therefore pancakes were flatter—but also seemed more tender. Anything else to be aware of when working with cake flour? Should I cook at a lower heat? Since cake four produces less stiffness (gluten) do I need an additional levener like baking soda and an acid?
1 cup AP flour 1 tbsp sugar 1 tsp baking powder 1 tsp kosher salt 1 tsp vanilla extract 1 beaten egg 3 tbsp melted butter .75 cup milk