• Dissolve yeast & sugar in small amount of lukewarm milk. Add butter, flour, salt & optional cardamom. Add beaten eggs. Beat until mixture is smooth.
• Cover. Let rise 1 hour, stirring down once.

Plain aebleskivers

• Using a pastry brush, brush the bottom of each aebleskiver pan cup with melted butter and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, flip them over (In Denmark they typically use a knitting needle to flip, but you can use a chopstick, toothpick or a fork). Continue cooking, turning the ball until is is golden brown all the way around and is cooked through (like a pancake). It might take a couple tries to get the feel for it, but once you do you will be flippin' aebleskiver like it's nobody's business!
• Serve with jam or syrup and sprinkle with powdered sugar.

Filled aebleskivers: Examples include prune, apple or apricot filling, raspberry jam, nutella and more

• Partially fill pan cups with batter. Drop about a teaspoon of filling into the middle. Fill remaining cup with batter.

  Bake until the edges are bubbly. Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.