GourmetGo
Follow the master commands
Whisk the flour, salt, sugar, baking soda, and cardamom together in a large bowl.
Separate the eggs and add the egg yolks to the flour mixture. Pour in the buttermilk (or cultured milk) and whisk the batter together until smooth. Cover and refrigerate for about 30 minutes.
Use a hand (or stand) mixer to beat the egg whites until stiff. Carefully fold into the æbleskiver batter.
Heat the pan on medium heat. Once hot, brush the pan with butter and fill each æbleskive hole almost full with the batter.
Once the edges become firm use a knitting needle or wooden skewer to turn the æbleskiver about 1/4. Continue turning until you get round pancake spheres. They should be golden brown.
Remove the æbleskiver from the pan and serve with powdered sugar and jam.
"Ensure your butter is at room temperature for better emulsion in cakes."
"Don't overmix the batter once flour is added."
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
