-
1
In a small bowl, stir together the maple butter, pecans and a pinch of salt.
-
2
Set the filling aside.
-
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
In another bowl, whisk together the egg yolks, buttermilk and sour cream.
-
5
Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
-
6
Using a rubber spatula, gently stir the egg whites into the batter in two additions.
-
7
Heat a filled-pancake pan over medium heat.
-
8
Put 1/2 teaspoons butter in each well, add 1 Tbs.
-
9
batter and cook for 2 minutes.
-
10
Spoon 1 teaspoons maple filling into the center of each pancake and top with 1 Tbs.
-
11
batter.
-
12
Cook until the bottoms are golden brown and crispy, about 2 minutes.
-
13
Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
-
14
Transfer the pancakes to a plate.
-
15
Repeat with the remaining batter.
-
16
In a small bowl, stir together the confectioners sugar and the remaining 1/4 teaspoons cinnamon and sprinkle on the pancakes.
