In order for the æbleskivers not to be too dense sift the flour twice. Use a very fine sift to ensure as much of the bran as possible is left behind. I use this one. Save the bran that was sifted from the flour to use later in, for example, your cereal to give you extra bran.
Mix together the sifted flour, sugar, baking soda, cardamom and lemon zest. Then mix it together with the buttermilk. Finally add one egg at a time to the mixture. I use a blender for quick and easy mixing.
Heat the æbleskive pan. It needs to be very warm. When it is warm enough add Crisco to each hole in the pan (I don’t usually like using Crisco or other fats like this, but your æbleskivers really will not turn out right if you don’t use it).
Fill each area in the pan with 2/3 dough. The æbleskivers need to be baked with even heat and need to be turned before the dough becomes too stiff (you may want to turn the heat down to medium/medium high after the pan is heated up to ensure they don’t burn). This step might take some trial and error as you make it the first time. Either way, the first round usually doesn’t turn out as good as the following ones. Once you get the hang of it, it is pretty easy. Each æbleskive takes about 5-6 minutes to bake (2-3 minutes on each side).
The most common way to eat æbleskiver in Denmark is with jam and powdered sugar. This may not be the most healthy of treats (but it must be more healthy with 100% whole wheat flour, right:)) but they are very YUMMY.