Willow Creek Mill Pancake Mixes are small pouches of pancake mixes without preservatives or anything ‘unwanted.’

What is the difference between this stuff and store brand?

For one, flavor – your taste buds will thank you. One bite of a Wild Blueberry, Caramel Pecan, Buttermilk, or Apple Spice pancake made with these mixes and you’ll know right away that their heart and soul goes into making this perfect breakfast treat. The flower is stone ground as well, meaning it is made with tradition. Each type has the perfect blend of spices and/or dried fruit; it tastes homemade because it is.

Who grounds those stones?

Well, a machine is doing the actual grinding, but Margit Sandor and her husband, Al Zahn, are the owners. They bought a mill in 1996 and Margit put her love for recipes to power. Her familiarity of grains and natural ingredients allowed her to create these and other fantastic mixes.

Should I make these for anything special?

Yes! Make them for your mom when she’s in town, or for your significant other over a long weekend, or just surprise someone close to you with fluffy delicious pancakes. Just as the package says, it’s “The World’s Best Weekend Pancakes.”

Where can I get them?

Here, at Southport Grocery and Cafe. We try and keep a few flavors of the pancake and waffle mixes in all the time.  Missing a flavor on our selves? We can always special order some for you! But don’t pass up these special mixes.

Read more!

Third week and we’re getting close to halfway through, keep watching we’ve got more wonderful deals!

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

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.