Aebleskiver (Danish pancake)

2 egg whites
250 g flour
2 tsp baking powder
1 Tbsp sugar
tsp baking soda
tsp salt
2 egg yolks
4 Tbsp butter, melted
480 ml buttermilk
vegetable oil for frying

Beat egg whites until stiff peak form. Set aside.

Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time
and beat until smooth. Gently fold in the egg whites last.
Pour about a tablespoon of vegetable oil in the pan cup and heat until hot.
Pour in about two tablespoons of the batter into each cup.
As soon as they bubbled around the edge, turn them quickly.

420 ml buttermilk
2 eggs
250 wheat flour
tsp baking soda
1 Tbsp sugar
tsp salt
3 Tbsp melted butter

Mix buttermilk and egg yolks then add flour, baking soda, sugar and salt to blend at fastest speed for about two
minutes or until smooth.
Let the batter rest covered for about half hour.
Whip the whites until very stiff and fold them gently into the batter.

250 g flour
tsp salt
tsp baking soda
1 Tbsp vanilla sugar
420 ml buttermilk
100 g butter, melted and cooled
2 eggs
1 Tbsp sugar

Whip egg white until stiff peak form.

Mix flour, salt, baking soda, salt and vanilla sugar together in a separate bowl, gradually add in buttermilk. Mix until
batter is uniform.
Melt butter and let it cool off a bit. Slowly add the cooled butter to the buttermilk mixture while whisking.
Use a wooden spoon or similar to slowly mix the stiff egg whites in the batter.