Whole Wheat Banana Applesauce Pancakes

Mix your dry ingredients together in a bowl: Two flours, brown sugar, nutmeg and your pinch of salt. I use an 8-cup measuring cup as my bowl, and scoop measuring cups for my ingredients

I like to grate the nutmeg myself on the tiny side of a standard cheese grater (you may not have noticed it before), but if you're in a hurry use powdered nutmeg or cinnamon if you don't have nutmeg.

Whip the eggs in a bowl with a whisk. Add sugar and milk and whip some more. Roughly incorporate the dry mixture into the eggs. Set aside.

Reuse the dry ingredients bowl to mash the bananas with a potato masher. Add applesauce and mash together. and yogurt and mash some more. Fold into the eggs and flour mixture.

Combine your dry and wet ingredients in a bowl and give it a vigorous mix. Doesn't matter how you do it. I like to use a silicone spatula and fold some air into the batter. Wooden spook is fine too. Add milk until the pancake batter is a bit liquidy (the consistency of glue or a smoothie).

Melt a little butter (not too much) on a skillet on medium heat, and use a ladle or large serving spoon to pour out your first pancake. When the outer edges start to look like they are solidifying (about two minutes), use a metal spatula and begin to peel up the pancake. Give it a flip and cook the other side (another two minutes).

If you feel adventurous, try using two skillets and putting down a new pancake while the other one is cooking.

Makes about six large pancakes.