Ingredients

Instructions

1. 1

   In a small skillet over medium heat, melt 1 tablespoon of butter. Add the diced apples, brown sugar, and cinnamon. Sauté for about 5 minutes until the apples are tender but not mushy. Set aside to cool.

2. 2

   In a large mixing bowl, whisk together the flour, white sugar, baking powder, cardamom, and salt.

3. 3

   In a separate bowl, whisk the egg yolks, buttermilk, and melted butter until combined. Pour this wet mixture into the dry ingredients and stir until just combined (do not overmix).

4. 4

   In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.

5. 5

   Place an æbleskiver pan (specialty pan with round indentations) over medium heat. Brush each well with a little vegetable oil or melted butter.

6. 6

   Fill each well about 2/3 full with batter. Immediately place a teaspoon of the cooked apple mixture into the center of the batter in each well.

7. 7

   Let the pancakes cook for about 2-3 minutes until bubbles appear on the edges and the bottom is golden brown.

8. 8

   Using a skewer or knitting needle, carefully rotate each ball 90 degrees so the batter spills out to form the rest of the sphere. Cook for another minute, then rotate again until the ball is sealed and golden all around.

9. 9

   Remove from the pan and serve warm, generously dusted with powdered sugar and accompanied by jam if desired.