Æbleskiver

Melt 50 g of butter and let it cool. Grate the zest from half a lemon.

In a bowl, combine 250 g of all-purpose flour, 15 g of sugar, 1.5 tsp ground cardamom, 1 tsp baking soda and 0.5 tsp salt.

Separate the egg yolks from the whites. Add 3 yolks, 400 ml buttermilk, the melted butter and lemon zest to the dry mixture; whisk until you have a smooth, lump-free batter.

Beat 3 egg whites to stiff peaks and gently fold them into the batter with a spatula. Cover the bowl and refrigerate the batter for 20 minutes.

Heat a special æbleskiver pan well over medium heat. Brush each well with a little oil for frying and fill the wells with batter about three-quarters full.

Once the edges have set and the centers are still runny, rotate each pancake about a quarter turn using a fork or wooden skewer. Add a bit more batter to the open side, then turn the pancake to form a complete ball.

Cook the æbleskiver for about 5 more minutes, turning them several times so they brown evenly and cook through in the middle. Keep the finished pancakes warm in the oven at 50°C.

Serve the æbleskiver warm, dusted with powdered sugar and accompanied by jam.