Apple-Filled Ebelskiver

Make the Spiced Apple Filling. In a sauce pan over medium heat, cook the Unsalted Butter (15 g) , Dark Brown Sugar (40 g) , Granny Smith Apples (3) , Ground Ginger (as needed) , Ground Cloves (as needed) , Ground Nutmeg (as needed) , Ground Cinnamon (as needed) , and Lemon Juice (1/2) , stirring frequently, for about 20 minutes. Drain off any liquid. Set aside.

Meanwhile, prepare the Maple Whipped Cream. In the bowl of an electric mixer fitted with the whisk attachment, beat together the Heavy Cream (240 mL) , Pure Maple Syrup (60 mL) , and Salt (2 g) until soft peaks form. Cover and refrigerate until ready to use.

To make the Pancake Batter, whisk together the All-Purpose Flour (220 g) , Baking Soda (3 g) , Baking Powder (4 g) , Granulated Sugar (20 g) , and Salt (3 g) in a large bowl.

In another container, lightly whisk the Egg Yolks (3) , then whisk in the Buttermilk (320 mL) and Sour Cream (120 g) .

In the bowl of an electric mixer fitted with the whisk attachment, beat the Egg Whites (5) 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.

Make the Ebelskiver. Brush the wells of a filled-pancake pan with some Unsalted Butter (40 g) . Heat over low-medium heat until the butter bubbles. Pour 1 Tbsp of the batter into each well and cook for 2 minutes.

In a small bowl, combine Powdered Confectioners Sugar (7 g) and Ground Cinnamon (as needed) and sprinkle lightly over the pancakes.