Polenta Yogurt Pancakes with Mild Balsamic Roasted Grapes and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the grapes on a small baking tray and toss with the balsamic vinegar, 15 ml (1 tbsp) of the honey, and 5 ml (1 tsp) of the olive oil. Roast for 12 to 15 minutes at 220°C / 425°F, until juicy and just beginning to burst.

2. 2

   While the grapes roast, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often until fragrant. Remove and set aside.

3. 3

   In a large bowl, whisk together the fine polenta, all-purpose flour, baking powder, salt, and cinnamon.

4. 4

   In a second bowl, whisk together the plain yogurt, milk, egg, melted butter, vanilla extract, orange zest, and the remaining 15 ml (1 tbsp) honey until combined.

5. 5

   Pour the wet ingredients over the dry ingredients and mix just until no visible flour remains. Let the batter rest for 5 minutes so the polenta can hydrate.

6. 6

   Heat a nonstick skillet or griddle over medium heat and lightly grease it with a little butter. If using an electric griddle, set it to about 190°C / 375°F.

7. 7

   Scoop pancakes using about 45 ml (3 tbsp) batter each. Cook for 2 to 3 minutes on the first side, until bubbles appear and the edges look set. Flip and cook 1 to 2 minutes more, until golden and cooked through in the center.

8. 8

   Serve the pancakes warm with the roasted grapes and their juices spooned over the top. Finish with the toasted walnuts and a final drizzle of the remaining olive oil if you want a glossy, gentle finish.