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1
To make the filling:
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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.
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3
Drain off any liquid. Set aside.
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4
To make the maple whipped cream:.
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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.
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Cover and refrigerate until ready to use.
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7
To make the filled-pancake batter:
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In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
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In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
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Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
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Set aside.
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12
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.
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13
Using a rubber spatula, gently stir the whites into the batter in two additions.
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Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
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Pour 1 Tbs. batter into each well and cook for 2 minutes.
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Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
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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.
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18
Transfer the pancakes to a plate. Repeat with the remaining batter.
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19
In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
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20
Serve with the maple whipped cream.
