Prepare the Batter:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cardamom.
2. Whisk Wet Ingredients: In a separate large bowl, whisk the buttermilk, eggs, and vanilla until well combined.
3. Combine: Gradually stir the dry ingredients into the wet ingredients until just combined. Pro Tip: For the fluffiest results, be sure to use the batter within 10 minutes of mixing.

Cook The Aebleskiver:

1. Preheat the Pan: Heat your cast iron aebleskiver pan over medium-high heat for 2–3 minutes. Add about 1/4 teaspoon of butter or oil to each indentation.
2. Add Batter: Once the butter bubbles, pour batter into each hole, filling it almost to the top.

3. Optional Filling: If using a filling, spoon 1/4 to 1/2 teaspoon of filling into the center of each round. Then "Plop" a tiny bit of extra batter over the top to seal the filling in.

4. The First Turn: When the batter bubbles at the edges (about 1 minute), use your needles to gently grab the aebleskiver on both sides and coax it into a 1/4 turn. It should turn easily. As you turn the firmed-up bottom section, you will see some raw batter spill out into the hot pan—this is the secret to the sphere! That liquid batter will cook against the pan to form the next part of the ball.

5. Form the Sphere: Cook for 20–30 seconds, then make another 1/4 turn. Repeat this until you have a perfect ball cooked on all sides. Adjust your heat as needed to prevent burning.

6. Test for Doneness: Insert a toothpick into the center; if it comes out clean, they are ready!
7. Serve: Arrange the warm aebleskiver on a platter. Sprinkle generously with powdered sugar and serve with jam on the side. Enjoy!