Danish Pancake Balls

Instructions

1. Prepare the batter
   In a large bowl, whisk together the flour, baking powder, sugar, salt, and cardamom. In another bowl, beat the egg yolks, then add the buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
2. Whip egg whites
   In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until incorporated. Let the batter rest for 5 minutes.
3. Prepare the apples
   Toss the diced apples with cinnamon in a small bowl and set aside.
4. Heat the æbleskiver pan
   Place an æbleskiver pan over medium heat. Add a small amount of butter to each well. When the butter begins to bubble, the pan is ready.
5. Cook the pancake balls
   Pour batter into each well until about 2/3 full. Drop a few pieces of the cinnamon apple into the center of each. After about 2 minutes, when the edges begin to set, use a wooden skewer, knitting needle, or fork to gently turn each ball about 90 degrees. Continue cooking and turning until the balls form a complete sphere and are golden brown all over, about 5-6 minutes total.
6. Keep warm
   Transfer cooked pancake balls to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining batter. Continue with the remaining batter, adding more butter to the pan as needed.
7. Serve
   Dust the warm pancake balls with powdered sugar and serve immediately with jam or maple syrup for dipping.