Put the flour, sugar, baking powder, baking soda and sugar in a medium sized bowl and combine.
Crack the egg into the bowl along with the yoghurt and the milk. Using a whisk thoroughly combine the mixture. Leave to rest for 20 mins. Stir once again before using.
Heat a small pan on medium heat with a knob of butter. Add the halved grapes to the mix and stir once more.
When the butter starts to foam, spoon about ¼ of a cup of the batter into the pan and swirl around. Cook for a few mins until golden on the bottom and bubbles start to form on the top of the pancake, turn and cook until golden on both sides. Repeat with the rest of the batter.
Serve with maple syrup and a few fresh Midnight Beauty grapes, and a dollop of yoghurt.