Combine all dry ingredients. Separate egg yolks from egg whites and set whites aside. Mix yolks, buttermilk, and oil, then combine with dry ingredients. Whip egg whites until stiff peaks form and fold into batter until combined.
Oil Aebleskiver pan well before each batch (spray oil works best; butter does NOT work well). Fill each hole about ¾ full. Add filling if desired (small square of cheese, dab of raspberry jam, a few chocolate chips, etc.). Note: Cook jam-filled ones last, as jam leaks are difficult to clean. A small cookie dough scooper holds the perfect amount of batter.
Once the bottom is done, rotate each round pancake in the pan so the top can finish cooking. Roll in sugar if desired.
Try all three flavors - or make up your own
