Description

We Understand Family

Patsy and Chip Rosenberg are proud to own and operate Cherrybrook Kitchen as a family business. Pasty has multiple food allergies and developed these mixes from scratch. Their goal is to make life a bit sweeter by providing desserts that are both safe and delicious for all to enjoy.

Worry-Free

Cherrybrook Kitchen mixes are prepared or dedicated equipment that does not produce dairy or egg products. We have strict manufacturing protocols and we batch test for the presence of peanuts dairy egg and gluten for consumer safety. A peanut and tree nut-free facility eliminates concerns of cross contamination.

Suggested Use

Cooking Instructions

Makes 21 4-inch pancakes or 9 waffles.

All You Need is:

# of Pancakes Pancake Mix Rice Milk* Vegetable oil
7 Pancakes 1 cup 3/4 cup 2 tsp.
14 Pancakes 2 cups 1 1/2 cups 1 tbs. + 1 tsp.
21 Pancakes 3 cups 2 1/4 cups 2 tbs.

 

# of Waffles Pancake Mix Rice Milk* Vegetable oil
3 Waffles 1 cup 3/4 cup + 1 tbs. 2 tsp.
6 Waffles 2 cups 1 1/2 cups + 2 tbs. 1 tbs. + 1 tsp.
9 Waffles 3 cups 2 1/2 cups 2 tbs.

For Pancakes

  1. Stir rice milk* vegetable oil and pancake mix in a bowl until just combined then let stand for five minutes.
  2. Heat a nonstick pan or griddle over medium-low heat. Coat the surface with cooking spray or brush with vegetable oil.
  3. Pour batter by 1/4 cupful onto pan and cook until undersides are golden brown about 2 minutes. Note: Pancakes will not bubble to indicate doneness but are ready to flip when they become dry around the edges.
  4. Flip pancakes and cook 2 minutes or until cooked through.
  5. Enjoy!

For Waffles follow mixing instructions above. Cook according to your waffle maker baking instructions.

*Substitute plain soy milk or milkaccording to your needs.

nless you are allergic to this ingredient.

Other Ingredients

White rice flour cane sugar potato starch non-illuminated baking powder tapioca starch all natural vanilla flavor sea salt xanthan gum.

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