Steps
- Separate 3 eggs. Beat the whites with 1 tablespoon of granulated sugar and 1 tablespoon of vanilla sugar until stiff.
- Mix the yolks with 250g of all-purpose flour, ¼ teaspoon of salt, and ½ teaspoon of baking soda. Gradually beat in 400ml of buttermilk until smooth.
- Whisk in 100g of melted cooled butter, then gently fold in the beaten whites. Heat an aebleskiver pan over medium heat and butter each well.
- Fill each well three-quarters full. Once the batter firms enough to turn without tearing, rotate each pancake a quarter-turn with a wooden skewer so the uncooked batter flows into the well.
- Add a little batter to each open side and rotate another quarter-turn to close it. Keep turning until evenly golden and cooked through; repeat with the remaining batter and dust lightly with icing sugar.