Roughly 12 million Americans possess a basic food allergy. That works out to 1 in 25 or about 4% of the population. The percentage of afflicted children is even higher.
It makes baking sweets at home a near impossibility.

Southport Grocery & Cafe is proud to stock a very special line of mixes from Cherrybrook Kitchen. From Sugar Cookie Mix to Chocolate Chip Cookie Mix, Pancake & Waffle Mix to Fudge Brownie Mix,
Cherrybrook Kitchen has developed “The sweet solution for food allergies.”

This is what Worry-Free looks like.

Cherrybrook Kitchen Mixes might be gluten-free, tree nut-free, peanut-free, egg-free, dairy-free & wheat-free…but they certainly are not taste free!

For more information about food allergies and Cherrybrook Kitchen please visit: http://www.cherrybrookkitchen.com/index.php

Here is the recipe everyone has been asking for!  Still too much work?  Just order our bread pudding pancake mix then.

Bread Pudding Pancakes with
Vanilla Custard Sauce and Cinnamon Sugar Butter
Serves 6

Bread Pudding Pancakes
14 slices of firm white bread, crusts removed and cut into 1 inch squares
2 ½ cups milk
3 eggs, beaten
1 teaspoon vegetable oil
1 ¼  cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter

Place bread in a large bowl.  Add milk.  Let bread soak for about 10 minutes until softened.  While bread is soaking, mix together in a small bowl the flour, sugar, baking powder and salt.  Add flour mixture to the bread and gently fold until just about half incorporated.  Add eggs and vegetable oil.  Mix gently.

Melt butter in skillet.  Drop batter in 1/3 cup fulls.  Cook 3-4 minutes on each side.  Pancakes will have a moist bread pudding-like inside.

Serve pancakes topped with cinnamon sugar butter with a ramekin of vanilla custard sauce on the side.
  
Cinnamon Sugar Butter
½ pound unsalted butter, cold
1/4 teaspoon salt
2 teaspoon ground cinnamon
2 tablespoons granulated sugar

Melt ¼ pound of butter in a small saucepan; add salt, cinnamon and sugar.  Cook until the sugar is dissolved.   Add remaining ¼ pound of cold butter.  Whisk with hand mixer until creamy and fluffy.
 
Vanilla Custard Sauce
1 pint heavy cream
1 vanilla bean, cut in half lengthwise and seeds scraped out
4 egg yolks, whisked
1/4 cup granulated sugar

Put heavy cream in a sauce pan.  Add the vanilla bean pod and seeds.  Bring to a simmer.  Add sugar to egg yolks and whisk until all there is no clumps.  Add ¼ cup of warm heavy cream mixture to egg yolk mixture and whisk immediately; this is called ‘tempering’.  Add the egg yolk mixture to the warm heavy cream.  Simmer while mixing with wooden spoon until thickened and coats the back of the spoon.

Chill over an ice bath.