These round Danish pancakes are filled with jam and traditionally served at Christmas time.

Ingredients

• 3 large eggs
• 2 tablespoons granulated sugar, divided
• 1/2 teaspoon vanilla paste or 1 vanilla bean pod
• 2 cups (8 1/2 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cardamom
• 1 3/4 cups whole buttermilk
• 11 tablespoons (about 5 1/3 ounces) unsalted butter, melted and slightly cooled, divided
• 1/2 cup raspberry jam
• 1 cup (4 ounces) powdered sugar

Directions

1. Preheat oven to 200°F. Beat egg whites with a stand mixer fitted with a whisk attachment on medium speed until foamy, 1 to 2 minutes. Slowly add 1 tablespoon granulated sugar, and beat on medium-high speed until stiff, 1 to 2 minutes. Set aside.
2. Whisk together egg yolks, vanilla paste, and remaining 1 tablespoon sugar in a large bowl until creamy and lighter in color, about 1 minute. Set aside.
3. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and cardamom in a medium bowl until combined.
4. Gradually add flour mixture alternately with buttermilk to egg yolk mixture, whisking until smooth; drizzle 7 tablespoons of the butter into mixture, whisking until combined. Using a plastic spatula, gently fold in one-third of egg white mixture until no white streaks remain; repeat procedure with remaining egg white mixture, adding one-third of mixture at a time. Cover batter, and let rest in refrigerator for 10 minutes.
5. Meanwhile, fill a piping bag with raspberry jam; cut a hole in tip of piping bag, and set aside.
6. Place an aebleskiver 7-well cast-iron pan over medium-low heat. Generously brush wells with remaining 4 tablespoons melted butter. (Butter will be used to grease wells for each batch.) As pan is heating, fill each well three-fourths full of batter, (about 1 heaping tablespoon each). Cook for 1 minute. Using piping bag, fill center of batter with raspberry jam (about 1 teaspoon each); place about 1 teaspoon batter over top to cover jam. Cook until batter starts to firm and crisp around the edges, about 2 minutes. (To test if ready to flip, spin ball in place using a chopstick or large teaspoon; slightly press on edge to see if there is browning on edge and it easily flips over. The batter will also have many bubbles on surface, and center will look dry, similar to pancake batter.) Flip using chopsticks or a large teaspoon; cook 2 minutes, flipping again for even browning, if needed. Transfer to a baking sheet, and place in preheated oven to keep warm. Repeat procedure with remaining batter, wiping out pan between batches. Sprinkle evenly with powdered sugar, and serve warm.