Not a fan of pastry flour for waffles, although you can get good results with cake flour. It all depends on the protein content, and sort of waffle texture you are after sometimes. I think they are crispier with cake flour, but more substantial with all purpose. Then there are the Italian OO flours, with somewhere in between the cake and all purpose- which can work out well, but are more expensive and not always so easy to find. Honestly, you need to work with what is available to you, and the brand you get to know to make that call for your recipe. And be honest with yourself. If you want a predictable everyday waffle to freeze and toast on busy workday mornings- heck, all purpose gets the job done. For that special weekend breakfast- maybe it's time for the cake flour.
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