Prepare special equipment: electric hand mixer, Danish ebelskiver pan, and wooden skewers.

Separate eggs into whites and yolks.

Whip egg whites with an electric hand mixer until stiff peaks form.

In a large bowl, mix together flour, granulated sugar, baking powder, baking soda, and salt.

Incorporate egg yolks and buttermilk into the dry ingredients.

Mix thoroughly with a wooden spoon until no lumps remain.

Gently fold in the beaten egg whites.

Transfer the batter to a pitcher for easy pouring.

Heat the ebelskiver pan over medium heat.

Drizzle each hole with approximately 2 tablespoons of canola oil.

Test the heat of the pan with a teaspoon of batter; it should bubble immediately.

Fill each hole to the top with batter.

Cook for 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give it a quarter turn.

Wait 1 minute, then turn completely over.

Cook for 2 to 3 minutes more until golden brown and cooked through.

Insert a skewer into the center; the pancake balls are done once the skewer comes out clean.

Dust with confectioners' sugar.

Serve hot, topped with strawberry jam.