Put the æbleskiver pan on the stove on medium heat
Mix the buttermilk and eggs together
Add the dry ingredients, then gently blend
Mix in the melted butter, and let rest while you prepare the pan

Check the heat of the pan by shaking a few drops of water on the pan. If it sizzles, the pan is hot enough
Unwrap a cube of butter halfway, then hold the cube by the wrapped end
Swirl the butter into each circle of the æbleskiver pan, coating each circle with a thin layer of butter. The butter should sizzle, but not smoke or burn. If it does, your pan is too hot. Take it off the heat and cool a bit
Spoon the dough into each circle, filling to the top

Using the wooden skewer, rotate the ball so that each circle now has a raised lip on one side. If the lip just falls back into the circle, it needs to cook a little longer before trying to rotate. You may also need to turn the heat up just a little.

Wait a couple of minutes and rotate again. You will repeat this step until balls are formed
Once the pancake balls are complete, turn several times to make sure each side is golden brown and just a little crispy
Poke the skewer into the center and then pull out to see if any uncooked dough sticks to the skewer. If so, continue turning and cooking until the center is completely cooked. Be careful to not let any sides burn
Keep warm in the oven while cooking the remaining dough
Serve with powdered sugar and jam