Aebleskivers are a delicious Danish filled pastry that is somewhere between a pancake and a popover. Traditionally served during the Christmas holidays, aebleskivers can be eaten for breakfast or dessert.
Set out three bowls, one to mix the dry ingredients, one to mix the wet ingredients and one to whip the egg whites.
In the first bowl, combine the first 5 ingredients and set aside.
In the second bowl, whisk together the egg yolks and the buttermilk. Then fold the egg and buttermilk mixture into the dry ingredients to combine.
In the third bowl, beat the egg whites with an electric mixer until stiff peaks form.
Fold half of the egg whites into the batter with a rubber spatula to combine. Fold in the remaining egg whites.
Heat the aebleskiver pan over medium heat until a drop of water sizzles when you drop it in the pan. Add 1/2 t melted butter to each of the depressions in the aebleskiver pan. Continue heating until the butter begins to sizzle and bubble.
Add one tablespoon of batter to each of the wells and cook until bottoms are golden brown – 3 or 4 minutes.
Add a teaspoon of jam and a few berries to the center of each aebleskiver. Add another spoonful of batter on top of the berries for each pancake. Use just enough batter to cover the berries.
Using chopsticks, wooden skewers or knitting needles, flip each of the aebleskivers and cook until golden, another 3 or 4 minutes.
Transfer to a serving platter and dust the aebleskivers with powdered sugar by sifting through a mesh colander.
Repeat until all the batter is used. Serve hot with maple syrup.