This recipe can be found in "The Prevent and Reverse Heart Disease Cookbook" by Ann Crile Esselstyn and Jane Esselstyn.
A plant-based savory take on æbelskivers, the traditional rounded sweet Danish pancakes. These are made from whole grain flour (I used oat), unsweetened almond milk (or any plant milk), corn, jalapeno pepper, green onions, and a green soaked in balsamic vinegar or balsamic glaze. I used baby kale but any green chopped fine will do. Broccoli, Swiss Chard, asparagus.... you are in charge.
Finely chop 2 or 3 cups of baby kale. Place in a pan with enough water to cover and boil for 5 minutes. Drain, squeeze out excess water and stir in a tabelspoon or two of balsamic vinegar. Set aside.
Pre-heat your æbelskiver pan while making the batter. If you don't have a trusty æbelskiver pan, make small pancakes. It's all good.
For the batter - Mix 1 C oat flour, 1/2 tsp baking powder, 1 C plant milk, 1 C thawed frozen corn, 1 chopped jalapeno (seeded) and 4 green onions sliced.
Put about a tablespoon of batter in each well and plop some vinegared kale on top
Cover with another tablespoon of batter and cook until starting to brown
Turn with a chopstick or wooden skewer to cook the rest of the round æbelskiver. It won't stick. Even without the oil or butter. Hmmmmmm....
Serve with low or no added salt salsa as a dipping sauce. Add a side of beans and more greens for a hearty meal. Or just eat them plain.