Legacy

Lately, I have been thinking about my legacy. What has been passed down to me by my parents' extended families that I may want to cherish or, conversely, want to let go? Specifically, I am thinking about those things that reside in my core and make me who I am, what things I hold onto dearly that might inspire me or might hold me back, and the sources of values and passions which might direct my future choices and possibly the future of my girls, too.

Without getting too deep or going too far today, A Measured Word certainly hints at my passions for education, the written word, nature, gardening, and food. So much of this is rooted in my German heritage and was passed down to me as a quiet and shy child at the kitchen and dining room tables as I observed the activity that swirled around me and processed the conversations I heard.

I was never permitted to be a picky eater, had to eat what was prepared and placed on my plate, and liked most foods as a result. I eat more broadly now and with great interest, but I recall some simple foods of my youth with such great fondness that they can only be called comfort foods at their very best.

Today, I thought I would share one simple recipe, one simple comfort food of my youth eaten with butter and apple sauce or cinnamon sugar or hazelnut spread or hot cherry soup. I love pancakes of all sorts and like to eat breakfast for dinner sometimes as an unexpected treat. German Pancakes satisfy at breakfast, at dinner, for a snack, or as a treat. From Where the Sidewalk Ends, I know that Shel Silverstein would know exactly what I mean, too.

German Pancakes

Mix in blender:

2 cups milk

6 eggs

2 cups unbleached all-purpose flour

½ cup granulated sugar

1 teaspoon pure vanilla extract

Heat a greased skillet to piping hot:

Reduce heat and pour a thin, crepe-like layer of batter to cover the entire bottom of the pan -- the bigger the pan, the bigger the pancake. When bubbles form and bottom begins to brown, flip and brown other side. Top as desired. Best when eaten immediately but can be stored in the refrigerator and reheated.

Yield: 8 to 12 pancakes