Seperate eggs. Beat egg yolks slightly in a small bowl, add buttermilk and set aside. Heat Aebleskiver pan over medium heat.
Combine all dry ingredients in a large bowl, add yolks and buttermilk. Mix well.
Just before cooking, fold in stiffly beaten egg whites to batter. (Egg whites should form a small peak.)
Heat approx. 1/2 teaspoon oil in each hole, then pour batter to almost full in each. Use a skewer or crochet hook to turn over 1/3 at a time until completely turned to form a large round golf ball sized pancake. They are done when crispy outside and no batter sticks to skewer when removed from center.
Drain on paper towels and serve with butter, powdered suger, fruit preserves or syrup. Variations can include adding fruit in the batter while cooking (blueberries are great!) Note that is will add some cooking time.