Instructions: Beat egg yolks with sugar, cardamom and cream until blended. Sift flour again with baking powder and salt. Stir into egg yolk mixture. Whip egg whites until they hold distinct peaks. Fold into batter.

Heat aebleskiver or monks pan on medium-high heat for about a minute. Brush entire surface liberally with melted butter, allowing 1/2 teaspoon of butter for each cup (repeat each time); the butter should sizzle. Fill cups about 2/3 full.

A thin, light-brown shell should form on the bottom of each pancake in about 30 seconds. While the center is still very soft, stick a slender metal skewer or knitting needle into each shell and flip the ball over. This may take several times to master, but turning the pancakes while soft is essential to get the characteristic round shape.

Continue cooking, turning to keep an even brown until center is dry. The outside will be slightly crisp. Dust the pancakes generously with powdered sugar and serve with a tart jelly. Keep in a warm place until all are cooked. They tend to shrivel slightly if held long or reheated.

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