I couldn’t very well give you a line-up of all natural homemade pancake syrups and not share any pancake recipes now, could I? Besides, with Pancake Tuesday coming up, I thought you could probably use a new recipe or two in your back pocket to whip out for the kids.
These are three solid favorites from my griddlecake repertoire. In fact, I keep jars of buckwheat flour, cornmeal and organic whole-wheat flour on hand at all times as well as a jug of buttermilk for those non-supper nights when I just want to keep everyone happy.
I‘m guest posting over at Life…Your Way today and talking about ways to eat great and not break the bank. 5 Ways to Conserve Coin in the Kitchen is packed with super smart shopping tips plus kitchen organization techniques that also help me save money.
From the post:
“As I write this, I realize I haven’t set foot in a grocery store or market in eight days – and there’s food prepped for tomorrow’s dinner. How have I stayed out of the aisles and kept money in my wallet? Because we benefit from a weekly menu plan, a well-stocked pantry and a wee bit of flexibility in our meals; these actions save us time and money, too, as we buy just what we need and not more.”
Head over to Life…Your Way to read 5 Ways to Conserve Coin in the Kitchen.
Croquetas or Croquettes are what I call “Spanish style chicken nuggets”. However, they are versatile as they can be made with different kinds of meat including fish. Adults and children love them alike which makes them a popular tapa (appetizer) throughout Spain.
Croquetas make a great lunch especially for children as they not only taste great but they’re nourishing. They’re made using flour, butter and whole milk creating a thick béchamel sauce. A meat is added and after a period of rest, they are deep fried in extra virgin olive oil.
Feel free to fry them up in coconut oil or farm fresh pork lard as these are also great sources of healthy saturated fats filled with vitamins and nutrients.
Being a busy mama, I always make a double batch of croquetas as they can be frozen and fried in smaller quantities as you need them.
Crispy on the outside and soft and creamy on the inside, croquetas are typically made after a large batch of puchero andaluz or when having made homemade beef or chicken broth. The tender extra meat is shredded and used in the filling.
Next time you make homemade beef or chicken broth, save some of the meat for homemade Spanish croquetas. Your family will not be disappointed.
Pancakes are somewhat of a religion in our household, but contrary to what most people think, we don’t enjoy them exclusively with pure maple syrup. Yes, around here it is easily accessible and somewhat affordable, but I like to change things up for pancake toppings from time to time.
A favorite of ours is fresh yogurt with apple butter, but we get even more creative than that and today I’m showing you some of those variations. Pictured above from left to right: buttery maple, honey-orange, molasses-cinnamon, vanilla-rice syrup, and blueberry syrups!