EBELSKIVER (SPICED APPLE-FILLED PANCAKES)

Steps:

• To make the filling:
• In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
• Drain off any liquid. Set aside.
• To make the maple whipped cream:.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
• Cover and refrigerate until ready to use.
• To make the filled-pancake batter:
• In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
• In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
• Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
• Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
• Using a rubber spatula, gently stir the whites into the batter in two additions.
• Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
• Pour 1 Tbs. batter into each well and cook for 2 minutes.
• Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
• Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
• Transfer the pancakes to a plate. Repeat with the remaining batter.
• In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
• Serve with the maple whipped cream.