chopped apples, sautéed in a little butter to soften
Jam or preserves
In a medium sized bowl mix dry ingredients: flour, sugar, baking powder, baking soda, salt, and cardamom. Set aside. In a separate, large bowl whisk buttermilk, eggs and vanilla. Whisk dry ingredients into the wet ingredients. For fluffiest results, use batter within 10 minutes of mixing.
Heat up your cast iron Aebleskiver pan over medium-high heat for a couple of minutes. Place 1/4 teaspoon or so of butter or oil into each round. When it bubbles, add enough batter to come up almost to the top of the round. (If using a filling, spoon 1/4 to 1/2 teaspoon of filling into the center of each round and cover with a bit of batter) When the batter starts to bubble up a bit on the sides, turn the aebleskiver 1/4 of the way around by gently coaxing it with the tip of your needle. It should slide easily. Cook for 20-30 seconds, adjusting the heat if need be, so they don’t burn, and make another quarter turn for each aebleskiver. Repeat two more times, until you have a perfect ball that is cooked on all sides. You can test your aebleskivers for doneness by inserting a toothpick – if it comes out clean, they’re done. If not, continue to cook, rotating every few seconds, until they are done. Place aeblesivers on a platter. Sprinkle with powdered sugar. Serve warm with jam or other toppings on the side. Enjoy!
These freeze well. Reheat in a warm oven until heated through.