I love this recipe, but I have an easier one from my Gramma Signe Darken, Skive, Denmark. I use Bisquick. Works & tastes great, but not as traditional.

One of the key ingredients in this recipe is missing. Kardemomme (Cardamom)
That’s what gives Æbleskiver its unique flavor.

Did the previous version of this recipe avoid egg separation?

I have made Aebelskeivers successfully (at least in terms of the reviews) and never separated eggs for it, and I thought it was from this recipe.

You are right I was missing that from the recipe. You add the vanilla sugar with the flour.

I used to live in Alturas in Modoc County, CA. Long live the State of Jefferson (if it can ever get established).

I make my own vanilla. To do so, you soak the vanilla beans in vodka or some other alcohol for many months. Then, after straining the extract, the vanilla beans and seeds are dried. These dried bits are then mixed into granulated sugar and that is vanilla sugar. Wonderful flavor addition to many recipes.

I have not used them myself. But I know some of my other readers of my blog have used some online stores where they have purchased an Ebleskive pan. Of course it they need to ship internally.