Oat and Orange Pancakes with Warm Rosemary Grapes and Pistachio Yogurt Cream

Instructions

1. 1

   Place the rolled oats in a blender or food processor and pulse until you get a coarse flour. Transfer to a large bowl and mix with the all-purpose flour, baking powder, baking soda, fine salt, and sugar.

2. 2

   In another bowl, whisk the eggs with 120 g (1/2 cup) of the plain yogurt, the milk, orange juice, orange zest, 2.5 ml (1/2 tsp) of the vanilla extract, and the melted butter until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and mix gently just until no dry spots remain. Let the batter rest for 10 minutes so the oats can hydrate.

4. 4

   While the batter rests, make the yogurt cream by mixing the remaining 120 g (1/2 cup) plain yogurt with 15 ml (1/2 tbsp) honey and 2.5 ml (1/2 tsp) vanilla extract in a small bowl. Chill until ready to use.

5. 5

   Heat a large skillet or griddle over medium heat. If you want to keep the pancakes warm, preheat the oven to 200 °F / 95 °C.

6. 6

   Lightly grease the skillet with a little butter. Pour in portions of batter of about 60 ml (1/4 cup) each and cook for 2 to 3 minutes per side, until bubbles form on the surface and the pancakes are golden. Repeat with the remaining batter, greasing the skillet as needed.

7. 7

   If desired, transfer the cooked pancakes to the oven at 200 °F / 95 °C to keep them warm while you finish the rest.

8. 8

   In another skillet, add the red grapes, chopped fresh rosemary, and the remaining 15 ml (1/2 tbsp) honey. Cook over medium heat for 3 to 5 minutes, stirring gently, until the grapes are warm, glossy, and just starting to release their juices.

9. 9

   Serve the pancakes hot with a generous spoonful of yogurt cream, the warm rosemary grapes on top, and the chopped pistachios as the finishing touch.