2 cups – bananas (sliced)
2 cups – strawberries (sliced)
1 cup – blueberries (washed and picked over)
2 cups – raspberries or sliced apples
1 cup – pecans or walnuts (chopped)
1 cup – honey
1 cup – all-purpose flour
6 – eggs (beaten)
1 cup – 2% milk
4 Tablespoons – butter (melted)
1 teaspoon – salt
1 teaspoon – nutmeg (grated)
1 teaspoon – cinnamon (ground)
2 cups – yogurt (skim, plain, or vanilla)
1 cup – powdered sugar for garnish
Preheat oven to 450 degrees F.
In a medium-sized bowl combine the bananas, strawberries, blueberries, raspberries or apples, and nuts. Toss to combine.
Gently fold in honey until it is evenly distributed throughout the fruit and nut mixture.
In another bowl combine flour, eggs, milk, butter, salt, nutmeg, and cinnamon and whisk briskly to work out the lumps.
Pour batter into pans (for individual pancakes use 4-inch pie pans. For one large pancake use a 13 x 9 x 2-inch casserole dish) and bake for 15 to 25 minutes (depending on pan size) or until the pancake is puffy and golden brown.
Remove from oven and allow to cool slightly before filling with yogurt and honeyed fruit and nuts. Dust with powdered sugar and serve.