Ebelskiver (Spiced Apple-Filled Pancakes)

READY IN: 45mins




  • 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.