Combine dry ingredients.
Melt margarine and add to the dry ingredients.
Stir in the plantbased milk and whisk to form a loose batter.
Preheat the æbleskiver pan on medium to high heat until it is hot. Test the temperature by flicking a few drops of water onto the pan. They should dance and evaporate fast.
Use a brush to spread margarine or canola oil in the pits. If this is you r first time using the pan, you might want to try jsut one or two æbleskiver in the first batch.
Pour in batter, almost to the brim. The baking powder will cause the batter to raise but you want plenty of batter to fill the interior.
Cook for a minute or two until you can see the edge starting to solidify.
To turn the æbleskive, run a wooden skewer around the perimeter to loosen and detach the æbleskive. Now carefully but decisively use your skewer to pin the bottom and turn the æbleskive 90 degress, to create a bowl standing on its edge. The still loose batter should now run out and refill the pit.
Wait another minute or two until the batter has solidified again. Then turn the æbleskive 90 degrees again, along another axis, see pictures below. This turn is usually easier, as you can use the skewer to "grip" a corner instead. This turn should leave a small opening (1/8 of a sphere). Wait another minute or two before performing the third turn, where the small opening is turned back down into the pit. If you have enough runny batter left, the hole will be sealed.
Continue turning the æbleskiver while allowing them to develop nice colour. You can also move the æbleskiver between the pits, as these will likely have different temperatures.
When the batch is finished, remove the æbleskiver from the pan and start the next batch. Continue until you are out of batter.
Serve warm with powdered sugar and berry jam.