In a large bowl, whisk together flour, sugar, baking powder & salt.

Separate eggs, set whites aside.

Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed - some lumps will remain.

In a separate bowl, using electric mixers, beat egg whites until stiff peaks form.

Fold whites into batter.

Grease each well of the mold with oil or softened butter using a pastry brush or paper towel.

Heat pan up over medium heat.

Pour batter into each well, filling about half way. I use a small ladle.

Fill with about half a teaspoon of jam or a pinch of chocolate chips.

Top with additional batter - I fill 1/8" from the top.

Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes. I use 2 chopsticks to maneuver and flip each ebelskiver. I also do a "3-point turn" when I flip them. Whatever works for you.

Repeat with remaining batter.

Remove each pancake and serve with a dusting of powdered sugar or syrups. Enjoy.