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1. In a large bowl, mix dry ingredients. In a small bowl, beat eggs to blend with buttermilk and melted butter. Add liquids to dry ingredients and stir until evenly moistened.
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2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
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3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup.
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Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes.
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If balls start to get too brown before done, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot. Repeat to cook remaining batter.
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3. Serve with powdered sugar, jam or jelly, or syrup. Can be rolled in powdered sugar and served. Jam or Jelly can be dropped in the center of uncooked Aebleskiver and cooked in the center, if desired. Yummy!
