Whole-Wheat Puffs

Whole-Wheat Puffs

Ingredients:
1-1/2 c. whole-wheat flour
2 Tb. sugar
1 tsp. salt
1 c. milk
1 egg
1 Tb. fat

Directions:
Sift the flour, sugar, and salt together and add the milk and the egg
yolk, which should be well beaten. Melt the fat and stir it into the
batter. Beat the egg white stiff, and fold it in carefully. Heat
well-greased gem irons, fill them level full with the mixture, and bake
in a hot oven for about 20 minutes.
137 / 151
GRIDDLE-CAKE RECIPES
39. PROCEDURE IN BAKING GRIDDLE CAKES.--During the preparation of the
batter for griddle cakes, have the griddle heating, so that it will be
sufficiently hot when the cakes are ready to be baked. Each time, before
the baking is begun, grease the griddle, provided it is the kind that
requires greasing, by rubbing over it a rind of salt pork or a small
cloth pad that has been dipped into a dish of grease. In greasing the
griddle, see that there is no excess of grease, as this burns and
produces smoke.
When the griddle has become hot enough for the batter to sizzle when it
is put on, the baking may be started. Pour the batter on the griddle
from the tip of a large spoon, so that the cakes will form as nearly
round as possible. When the top surface is full of bubbles, turn the
cakes with a spatula or a pancake turner, and allow them to brown on the
other side. By the time the cakes are sufficiently browned on both
sides, they should be cooked through and ready to serve. If they brown
before they have had time to cook through, the griddle is too hot and
should be cooled by moving it to a cooler part of the stove or by
reducing the heat. A very important point to remember in the baking of
griddle cakes is that they should not be turned twice, as this has a
tendency to make them heavy.
40. GRIDDLE CAKES.--As is generally known, griddle cakes are thin
batters that are made light with a chemical leavening agent. Eggs are
often used in such batters, but it is possible to make very excellent
griddle cakes without the use of any eggs. It should also be remembered
that the use of too much egg is more certain to make the cakes tough and
less palatable than if none is used. The kind of flour used for griddle
cakes has much to do with the consistency of the batter used for them.
If, when the first cakes are placed upon the griddle, the batter seems
to be either too thick or too thin, liquid or flour may be added to
dilute or thicken the batter until it is of the right consistency. For
instance, if bread flour is used, more liquid may be needed, and if
pastry flour is used, more flour may be required.