To prepare the Danish pancakes you need a special cast-iron pan, called an aebleskiver, which is also the name of the pancakes themselves. You also need a wooden skewer.
Combine all the dry ingredients and sift them. Beat the egg yolks with the buttermilk and gradually add the dry mixture. Separately, beat the egg whites to fluffy snow with a pinch of salt and then mix them gently and carefully into the remaining mixture.
Heat the pan for the pancakes and add about 1 tablespoon of oil to each cup. Work clockwise and fill the cups with the dough until almost full.
After they brown, turn them over using the skewer and bake finished, until golden. Allow them to drain on paper towels.