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Round Danish pancake balls cooked in a special dimpled pan and turned with a knitting needle, with a soft pocket of apple in the middle. Christmas food that works any month.
Separate the 3 eggs. Whisk the yolks with the 350 ml buttermilk, the sugar and the cardamom, then fold in the 2 cups flour, the baking powder and the baking soda until just combined.
Whip the egg whites to soft peaks and fold them gently into the batter in two additions, keeping as much air in as possible for a light centre.
Peel and dice the apple into small 5 mm pieces.
Heat an aebleskiver pan over medium heat and brush each dimple with a little of the butter until it sizzles.
Fill each dimple two thirds full with batter, drop a few apple pieces into the centre of each, and cook for 2 minutes until the base sets. Turn each ball a quarter turn with a skewer or chopstick and keep turning every 30 to 45 seconds until fully round and golden all over, about 5 minutes total.
Dust with the powdered sugar and serve warm.
