Sweet Potato and Barley Pancakes with Citrus Yogurt, Roasted Grapes, and Cinnamon Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray and toss them with the olive oil, 1/2 tablespoon of the honey, a pinch of the fine salt, and 1/2 teaspoon of the ground cinnamon. Roast for 12 to 15 minutes, until slightly burst and juicy.

2. 2

   While the grapes roast, toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often. Add the remaining 1/2 tablespoon honey, the remaining 1/2 teaspoon ground cinnamon, and a pinch of fine salt. Cook for 30 to 60 seconds more, stir well, and transfer to a plate to cool.

3. 3

   In a medium bowl, whisk the plain Greek yogurt with the orange zest and orange juice until smooth. Set aside in the refrigerator or at cool room temperature.

4. 4

   In a large bowl, whisk together the barley flour, baking powder, and the remaining fine salt.

5. 5

   In another bowl, whisk the eggs with the milk, vanilla extract, melted butter, and the mashed roasted sweet potato. Add the wet mixture to the dry ingredients and stir just until no dry flour remains; do not overmix.

6. 6

   Heat a nonstick skillet or griddle over medium heat and lightly grease it with a little butter. Pour about 60 ml / 1/4 cup batter per pancake. Cook for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look set; flip and cook 1 to 2 minutes more until golden. Repeat with the remaining batter, adding more butter as needed.

7. 7

   Serve the pancakes warm with a generous spoonful of citrus yogurt, the roasted grapes and their juices over the top, and the cinnamon pepitas scattered over everything.