Separate the eggs, placing the yolks in one bowl and the whites in another.

In the bowl with the egg yolks, whisk in the buttermilk until well combined.

In a separate bowl, whisk together the sugar, salt, flour, baking powder, baking soda, and cardamom.

Beat the egg whites until stiff peaks form.

Gradually add the egg yolk-buttermilk mixture to the dry ingredients, mixing until just combined.

Gently fold in the beaten egg whites, being careful not to deflate them.

Heat an aebleskiver pan over medium heat.

Add 1 teaspoon of salad oil to each well of the pan.

Fill each well completely with batter.

Cook until the bottom is slightly crusty, about 3-4 minutes.

Use a knitting needle or skewer to turn the aebleskivers a quarter turn.

Continue cooking and turning, until the aebleskivers are golden brown and a knitting needle inserted into the center comes out clean.

Serve warm with powdered sugar, jam, and jelly.