A traditional Danish breakfast or dessert popular in Denmark is a circle pancake cooked in an aebleskiver pan and served with jam, powdered sugar, syrup, and fruit.
In a large bowl, mix together dry ingredients -- flour, baking powder, baking soda, salt, and sugar. Make a well in the center for the wet ingredients.
Add buttermilk, egg yolks (place egg whites in another mixing bowl to whip), vanilla, and melted butter. Stir together.
Whip egg whites until stiff peaks form. Carefully fold into the mixture.
Heat aebleskiver pan over medium-low heat. I prefer to cook them LOW and slow. I will sometimes reduce the heat to low to make sure the interiors are cooking as quickly as the exterior.
Add some butter into each round well. Use a pastry brush, if you have one, to spread the butter in the well. Add about 1 Tablespoon of batter into each round well, filling almost to the very top.
Watch for small bubbles to form. Use a fork or angled spatula to check to see if they are becoming light golden color. Flip when ready to cook the other side.
Repeat and add butter before each batch. Serve warm with powdered sugar, jam, or homemade buttermilk syrup (our favorite -- recipe linked below). You can also top with fresh strawberries, Nutella, and whipped cream.
Homemade Buttermilk Syrup Recipe -- https://www.modernhoney.com/homemade-buttermilk-syrup/