WHOLE-WHEAT PUFFS.--Puffs in which use is made of whole-wheat flour
instead of white flour are also an example of a thin batter that is made
light by aeration. If desired, graham flour may be substituted for the
whole-wheat flour, but if it is a coarser bread will be the result. This
coarseness, however, does not refer to the texture of the bread, but is
due to the quantity of bran in graham flour. Whole-wheat puffs, as shown
in Fig. 7, are attractive, and besides they possess the valuable food
substances contained in whole-wheat flour, eggs, and milk.
Ingredients
(Sufficient to Serve Six)
1-1/2 c. whole-wheat flour
2 Tb. sugar
1 tsp. salt
1 c. milk
1 egg
1 Tb. fat

Method of Cooking
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.
Thanks
'Suzz'