Recipe ( Serves 6-8 people )

Ingredients:

570 g flour

6 g salt

14 g baking powder

50 g sugar

8 g cardamom powder

Zests of 2 lemons

2 vanilla pods (seeds scraped)

120 g yolks

900 g buttermilk

180 g melted butter

180 g whites

1. 1. In a large mixing bowl, combine the flour, salt, baking powder, sugar, cardamom, and lemon zest. In a separate bowl, whisk the egg yolks, buttermilk, and vanilla seeds until smooth. Slowly pour the wet mixture into the dry ingredients while whisking gently. Avoid overmixing—small lumps in the batter are fine. Fold in the melted butter with a spatula until incorporated.
2. 2. Using a stand mixer with a whisk attachment, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a spatula. Refrigerate for 30 minutes to rest.
3. 3. Heat an æbleskive pan over medium-low to medium heat. Add a small piece of butter to each well. Once the pan is hot, fill each well nearly to the top with batter. Cook until bubbles form around the edges. Use a wooden skewer or fork to gently rotate each æbleskive 90 degrees. As you do this the batter will spill into the bottom of the well. Cook again until bubbles form and repeat another 90-degree turn. Continue turning until the spheres take on a fully rounded shape and a golden-brown color. (Optional) Add a small spoonful of batter before the final turn to create a perfectly round, puffed æbleskive. Rotate as needed to ensure even browning. If desired, cook longer for a crispier exterior.
4. 4. Serve them warm with blackcurrant jam and a dusting of icing sugar.