Steel Cut Oat Pancakes with Hazelnut Miso Caramel… | Roland Foods

Ingredients

• 1 cup Roland® Quick & Easy Steel-Cut Oats
• 3 cups water
• 1/2 tsp salt
• 1 cup cooked Roland® Quick & Easy Steel-Cut Oats
• 1 tablespoon Roland® Organic Virgin Coconut Oil (melted in the microwave), plus more to cook pancakes
• 3 tablespoons Roland® Maple Syrup
• 1 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon/ 1 pinch salt
• 2/3 cup g milk
• 1/3 cup Greek yogurt
• 2 eggs, separated egg yolks and egg whites
• 3 teaspoons lemon juice
• 1/2 teaspoon Vanilla Extract
• Pat of butter, to top
• Whole and crushed hazelnuts, to garnish
• 1/4 cup Roland® Dulce de Leche (available on Amazon )
• 1 tablespoon Roland® White Miso Paste
• 1 tablespoon Roland® Roasted Hazelnut Oil (Available on Amazon )
• 1/4 cup chocolate hazelnut spread
• 1/2 cup heavy cream, plus more as needed
• 1/4 cup toasted crushed hazelnuts, plus more to garnish
• Pour water into a medium-sized saucepan, and add salt. Bring water to boil
• Pour in uncooked steel-cut oats. Reduce heat to medium and cook for 5-7 minutes
• Let them cool completely
• In a bowl whisk together flour, baking soda, and salt, set aside
• Separate 2 eggs. Add egg yolks to one bowl and into another bowl add egg whites. Beat egg whites with a handheld or stand mixer until stiff peaks are formed
• Into a bowl with egg yolks add milk, lemon juice, Greek yogurt, egg yolks, maple syrup, coconut oil, and Vanilla Extract. Use a whisk to combine all the ingredients until well blended together
• Fold steel-cut oats into the egg yolk mixture
• Into the egg yolk- steel cut oats mixture gradually fold in the dry ingredient mixture alternating with egg whites, being careful not to overmix. The pancake batter will be thick and light
• To make the caramel, combine the chocolate hazelnut spread, dulce de leche, hazelnut oil, miso paste, heavy cream, and crushed hazelnuts
• Plate the pancakes in a stack and top with the hazelnut miso caramel sauce, crushed hazelnuts, and a pat of butter
• Combine all ingredients. Serve at room temperature
• Add heavy cream as needed to adjust viscosity