Recipe by Cucina Casalingo
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.
Top Review by najwa
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!
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
Directions See How It's Made
- 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.