Separate the eggs into egg yolks and egg whites. Make sure there are no egg yolk traces in the egg whites.

In a large bowl, whisk together egg yolks, sugar, buttermilk, vanilla extract, and lemon zest.

In a medium bowl, whisk together flour, baking soda, cardamom, cinnamon, and salt.

Beat the egg whites until stiff using an electric mixer or a stand mixer fitted with a whisk attachment.

Add the flour mixture to the buttermilk mixture and whisk until almost combined (the ingredients don't have to be well combined). You will have a thick batter.

Gently fold half of the egg whites into the pancake batter. Then fold in the second half.

Your batter is ready to be cooked.

Add a small pat of butter into each indentation in the Aebleskiver pan set over medium-low heat or low heat (depending on how powerful your stovetop is).

When the butter is hot and bubbling, fill each indentation with batter up to the edge.

After 30 seconds or so (or until you see small bubbles at the edges of the batter), try to rotate each pancake about 45 degrees using a wooden skewer (just stick the skewer into the batter and try to rotate it in the indentation, the bottom of the pancake should be lightly browned) letting the batter in the middle flow at the bottom of the pan.

When the next part of the pancake is cooked (is lightly brown in color), rotate is again and repeat until the pancake in cooked on all sides. The pancake in the middle of the pan is usually done sooner so take it to a plate and move a pancake that is cooking slower in its place. To transfer each pancake to a plate, you can just stick the wooden skewer into the pancake and transfer it that way. If your pancake balls are too pale, just cook them, rotating them in the indentations from time to time until golden brown in color. The first batch of pancakes will cook more slowly than the next batches so you may need to lower the heat if your pancakes are cooking too quick or are burning. You want to cook them over low heat so they have time to cook through in the middle while being golden brown on the outside. Adjust the heat to your kitchen conditions because each stove cooks differently and can be less or more powerful than mine.

Add a pat of butter into each indentation of the pan before adding the next batch of the batter. Repeat with the remaining batter.

Tip for making perfectly round pancakes: After you have rotated the pancake about 45-90 degrees, you can spoon some more batter into the center of each pancake to fill it more with batter in the middle. This will cause the pancakes to be bigger, more round, and just more pretty-looking, but on the other hand they will take a little bit longer to cook through in the middle. The pancakes without extra batter added in the middle will be less perfectly round and have a small hole in the middle (this is completely fine and normal) but they will cook quicker. Choose what you like more.

Sprinkle cooked pancakes with powdered sugar and serve with jam.

Enjoy!