Maple Filled Pancakes (Ebelskiver)

1. 1

   In a small bowl, stir together the maple butter, pecans and a pinch of salt.

2. 2

   Set the filling aside.

3. 3

   In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, 1 1/2 teaspoons of the cinnamon, the nutmeg, allspice and the 3/4 teaspoons salt.

4. 4

   In another bowl, whisk together the egg yolks, buttermilk and sour cream.

5. 5

   Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.

6. 6

   Using a rubber spatula, gently stir the egg whites into the batter in two additions.

7. 7

   Heat a filled-pancake pan over medium heat.

8. 8

   Put 1/2 teaspoons butter in each well, add 1 Tbs.

9. 9

   batter and cook for 2 minutes.

10. 10

    Spoon 1 teaspoons maple filling into the center of each pancake and top with 1 Tbs.

11. 11

    batter.

12. 12

    Cook until the bottoms are golden brown and crispy, about 2 minutes.

13. 13

    Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.

14. 14

    Transfer the pancakes to a plate.

15. 15

    Repeat with the remaining batter.

16. 16

    In a small bowl, stir together the confectioners sugar and the remaining 1/4 teaspoons cinnamon and sprinkle on the pancakes.

* Per serving · 4 servings · Values may vary.