If you don’t have pastry flour or whole wheat pastry flour on hand, simply put the measured amount of all-purpose flour (or 50/50 all-purpose and whole wheat for whole wheat pastry) in the food processor and let wiz for a minute to create a fine, powder, grain that can be used as pastry flour.
When making pancakes, use a scale to correctly weigh flour. Also, very gently incorporate the wet mix into the dry with a whisk until just barely combined. Since using both these techniques, I have had consistently light and fluffy pancakes.
