3 eggs, separated
2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups milk
3 tablespoons butter
In medium nonreactive bowl, beat egg whites until stiff peaks form.
In large bowl mix together flour, sugar, salt, baking soda, and baking powder.
Mix in milk and egg yolks until smooth.
Cut 3 Tbsp butter into 7 pieces and place in aebleskiver pan over medium heat until melted. (This serves to prep the pan as well as melt the butter)
Completely incorporate melted butter into the batter.
Fold in beaten egg whites.
Have 2 Tbsp butter cut into small blocks to add to pan every pancake. (About 20 cubes, 5 slices each quartered)
Drop pancake batter into pan, filling each well about halfway.
Optional: Drop approximately 1/4-1/2 tsp jam in each well, push in and cover with a bit of batter.
Flip with a knitting needle or bamboo skewer after about a minute (edges with be sort of dry like normal pancakes).
Cook about 1 more minute.
Flip onto plate.
Sprinkle with powdered sugar, if desired.