Golden Oat and Pumpkin Griddle Cakes with Tahini Yogurt, Roasted Grapes, and Pistachio Dukkah

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the red grapes on a small tray, toss with the olive oil, 1/2 tablespoon of honey, and a pinch of the salt. Roast for 12 to 15 minutes, until they begin to burst and release juices. Keep warm.

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   2. While the grapes roast, make the dukkah: combine the pistachios, sesame seeds, lightly crushed coriander seeds, and a pinch of salt in a small bowl. Set aside.

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   3. In another bowl, stir together the plain Greek yogurt, tahini, lemon juice, 1/2 tablespoon of honey, and 1/2 teaspoon vanilla extract until smooth. Set aside chilled or at a cool room temperature.

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   4. In a large bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, ground cardamom, and the remaining salt.

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   5. In a medium bowl, whisk the eggs with the pumpkin puree, milk, remaining honey, remaining vanilla extract, and melted butter.

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   6. Pour the wet ingredients into the dry ingredients and mix just until combined. Let the batter rest for 5 minutes so the oats can hydrate.

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   7. Heat a large skillet or griddle over medium heat and grease it lightly with butter. Once hot, scoop portions of batter about 60 ml / 1/4 cup per cake.

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   8. Cook the cakes for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look set. Flip and cook for 2 minutes more until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.

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   9. Serve the cakes warm with a generous spoonful of tahini yogurt, the roasted grapes with their juices, and the pistachio dukkah scattered over the top.