Start by mixing the dry ingredients together in a large bowl: all-purpose flour, vanilla sugar, baking soda, and cardamom.

Separate the eggs into egg whites and yolks.

In another bowl, mix the wet ingredients: buttermilk, melted butter, and egg yolks together.

Combine the wet ingredients with the dry ingredients and place it in the refrigerator.

Mix the egg whites with sugar and whip to a meringue (stiff and thick).

Once the meringue is ready, fold it into the batter. Use a spatula to gently fold it in. Now that we've spent time whipping air into the egg whites, it's important not to knock it out when folding.

When your aebleskive pan is hot, add a small knob of butter to each hole and about 1/2 dl of batter. The batter should reach the edges.

When a crust starts to form on the bottom of the aebleskiver (typically when it bubbles at the top of the batter).

Use a meat skewer/knitting needle/wooden stick to lift/turn the aebleskiver, but only halfway. This way you can see if more batter is needed or optionally add a small piece of apple.

Now turn them all the way around to get the characteristic aebleskive shape (resembling a small UFO).

Let them cook until a crust forms all around and they are now ready to serve.

You can advantageously place the finished aebleskiver on a rack in the oven (with a heatproof dish/pan with water underneath) at about 150 degrees Celsius (302 degrees Fahrenheit) regular oven.

Serve with powdered sugar and jam.