With a spoonful of spiced apple filling tucked inside and accompanied by maple whipped cream, these pancakes make a special treat for an autumn brunch.
For the filling
- 1 tablespoon unsalted butter
- 3 tablespoons light brown sugar, firmly packed
- 3 granny smith apples, peeled and grated
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 lemon, juice of
For the maple whipped cream
- 1 cup heavy cream
- 1⁄4 cup maple syrup
- 1⁄4 teaspoon salt
For the filled-pancake batter
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 3 egg yolks
- 1 1⁄3 cups buttermilk
- 1⁄2 cup sour cream
- 5 egg whites
- 5 tablespoons unsalted butter, melted
- 1 tablespoon confectioners' sugar
- 1⁄4 teaspoon cinnamon
- 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.
Excellent recipe! These pancakes were soft and delicious, the filling was wonderful too. Personally I would have liked more filling but my husband liked them as is. I'm going to try the batter for regular pancakes as well. I used this on my new ebelskiver pan and it worked wonderfully! Thanks!
Good recipe; the batter is easy to work with and the pancakes turn very easily. No reason why the pancake filling can't be made ahead the night before--leave at room temperature (this is the most time consuming part of the prep work). One modification I would make in the recipe itself: DON'T use salt in the whipping cream! It serves no purpose other than to make the whipped cream taste salty! I don't understand why the recipe calls for it. Lastly, the pancakes are tastiest with a generous amount of filling. As it's written, the filling recipe doesn't begin to yield enough filling to fill the quantity of pancake batter. Double the apple filling (or half again as much).
These pancakes are sooooo yummy! Ok, right off I need to say what I did differently: I used raspberry jam instead of the filling part, and skipped the whipped cream altogether. And for the batter, instead of 3 egg yolks and 5 whites, I used 4 whole eggs and combined them with the liquids. Other than that (I hope you don't mind, Cucina Casalingo!) these pancakes were made using the batter ingredients as listed. These could really be a dessert as well as a breakfast. Ours were a delicious lazy Sunday morning treat, enjoyed by all. Thanks so much!