In medium saucepan with lid bring water to a boil.

Add pearl barley; return to boil.

Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

In blender, whirl together eggs, cottage cheese, flour, baking powder and salt.

Pour into large bowl and add cooked pearl barley, cheeses, green onion, butter, pimento and Italian seasoning.

Pour mixture into buttered 13x9x2-inch baking dish.

Bake in preheated 425° F oven for 15 minutes.

Reduce temperature to 350° F and continue to bake 30-35 minutes longer or until fritatta is brown and puffy.

Cool slightly and cut into 12 squares.

Serve with warm marinara sauce.

Combine water and 1 teaspoon sugar in small bowl.

Sprinkle yeast over water; let stand 5 minutes or until surface bubbles to show yeast is working.

Combine flours, remaining sugar, pumpkin pie spice, baking soda and salt in large bowl; set aside.

In small bowl, combine buttermilk, pumpkin and melted butter.

Stir liquid ingredients and yeast mixture into dry ingredients until well blended.

Cover batter and refrigerate overnight.

To prepare waffles, heat waffle iron.

Pour in 1/2 to 1 cup batter, according to the size of the waffle iron.

Bake until waffles are done.