• Recipes
• Pastry
• Pancakes
• Fluffy multigrain pancakes

From Melissa Coleman's The Minimalist Kitchen cookbook: "I make these pancakes for my husband. He’s team fluffy, and I’m team wheat. But wheat pancakes have a reputation for being dense and bitter. When I set out to write this book, I took an informal survey on the use of wheat flour in the kitchen. About half swore it off vehemently and the other half proclaimed their deep love for wheat pastry flour. After picking up a bag of it, I switched out all my regular wheat flour for wheat pastry flour. It makes a shocking difference. It’s light without a trace of bitter. I’ve used it throughout the book. Even in the puff pastry! I hope you’ll give it a chance and pick up a bag, too. If not, <br />it’s an equal exchange for all-purpose flour. P.S. Don’t skip the orange zest if you can help it."

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