Barley Yogurt Pancakes with Rosemary Sautéed Grapes and Warm Mascarpone Cream

Instructions

1. 1

   1. In a large bowl, whisk together the barley flour, all-purpose flour, baking powder, baking soda, salt, and light brown sugar until well combined.

2. 2

   2. In a second bowl, whisk the eggs with the plain yogurt, 180 ml (3/4 cup) milk, melted butter, and vanilla extract. Pour the wet mixture over the dry ingredients and stir just until no dry flour remains; let the batter rest for 10 minutes.

3. 3

   3. While the batter rests, heat a medium skillet over medium heat. Add 15 g (1 tbsp) butter and the red grapes. Cook for 2 minutes, then add the honey and fresh rosemary and sauté for 3 to 4 minutes more until the grapes soften slightly and release some juice. Remove from the heat and keep warm.

4. 4

   4. In a small saucepan over very low heat, combine the mascarpone with 30 ml (2 tbsp) milk and the lemon zest. Cook for 1 to 2 minutes, stirring, until smooth and warm; do not let it boil. Set aside.

5. 5

   5. If you want to keep the pancakes warm, preheat the oven to 95 °C / 200 °F and place an oven-safe plate or tray inside.

6. 6

   6. Heat a nonstick skillet or griddle over medium heat and lightly grease with the butter or oil for the pan. Pour about 60 ml (1/4 cup) batter for each pancake.

7. 7

   7. Cook each pancake for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look slightly dry. Flip and cook for 1 to 2 minutes more until golden and cooked through in the center. Transfer finished pancakes to the oven at 95 °C / 200 °F while you cook the remaining batter.

8. 8

   8. Serve the pancakes hot with the rosemary grapes spooned over the top, add the warm mascarpone cream, and finish with the toasted pumpkin seeds.