Aebleskivers (Danish Pancakes)

My mom used to make Ableskivers when I was growing up, and then I didn't have them again until my husband and I went to a bed & breakfast for our anniversary in 2004. This bed & breakfast was in Leavenworth, Washington, and it was called Abendblume. The kind woman who ran the place served us Aebleskivers for breakfast one of the mornings (along with other fine fares), and before we left we'd purchased an Aebleskiver pan and now we are able to make these yummy treats at home! The following recipe is from the slip of paper that came with our pan.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  eggs, separated
• 2  cups low-fat buttermilk
• 2  cups all-purpose flour
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 1⁄3 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup unsalted butter, melted
•  vegetable oil
•  powdered sugar
•  apple syrup

Directions

1. Beat the 2 egg whites in medium-sized bowl until stiff, but not dry. Reserve. Combine 2 egg yolks, buttermilk, flour, sugar, baking powder, baking soda, salt, cardamom, vanilla, and melted butter in a different bowl, mix until smooth. Fold in the beaten egg whites.
2. Pour about 3/4 teaspoon oil into each round of an aebleskiver pan and heat over medium-high heat on top of stove. Add a heaping tablespoon of the batter, or enough to fill each round about three quarters full. When bubbly around the edges, turn each round upside down with chopsticks or a fork. Continue cooking, turning frequently, until rounds are golden on all sides and done in the middle, about 5 minutes. Remove each cake as it is done and drain on paper towels. Keep warm and in an oven at 200 degrees until all the rounds are cooked.
3. Sprinkle with powdered sugar and serve with apple syrup.