Danish Pancake Balls (Aebleskiver)

Serve warm pancake balls with butter and jam, or sprinkle with powdered sugar. To make the bleskiver with the filling, add about 1/2 teaspoon of jam to the batter in each cup just before making the first serving. Serve the pancake balls ready-made or keep warm in a basket lined with napkins until all are ready. The dough can also be cooked in a lightly oiled frying pan over medium heat to make light, tender pancakes. For a mile-thick baking dish, reduce the amount of baking powder to 2 1/2 teaspoons.
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In a small bowl, whisk the egg to combine with the milk and 2 tablespoons of butter. Add the liquids to the dry ingredients and mix until evenly moistened.Place the aebleskiver skillet on medium-low heat. When the pan is so hot that water droplets dance on it, lightly brush the pancake molds with melted butter and fill each one slightly below the edge with the dough.After about 1 1/2 minutes, a thin crust will form on the bottoms of the balls (the middle will still be wet); pierce the cake with a thin wooden skewer and gently pull on the shell to rotate the pancake balls until about half of the cooked portion is over the edge of the cup and the raw dough flows into the cup. Cook until the crust on the bottom of the ball is again firm enough to be pierced, about a minute more, then turn the ball with a skewer until the ridge formed when the pancake was first prepared appears on top. Cook, turning occasionally with a skewer, until the balls are evenly browned and no longer wet in the center, another 10-12 minutes. Check by piercing the center of the last pancake ball placed in the pan with a skewer - it should come out clean-or crack the ball slightly; if the balls start to brown too much, reduce the heat until they are cooked in the center. Remove the finished balls from the mold and serve hot (see notes). Repeat to make the remaining dough.Analysis of the nutritional value of each pancake ball.