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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the filling: | 2. 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. | 3. Drain off any liquid. Set aside. | 4. To make the maple whipped cream:. | 5. 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. | 6. Cover and refrigerate until ready to use. | 7. To make the filled-pancake batter: | 8. In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. | 9. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. | 10. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. | 11. Set aside. | 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. | 13. Using a rubber spatula, gently stir the whites into the batter in two additions. | 14. Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. | 15. Pour 1 Tbs. batter into each well and cook for 2 minutes. | 16. Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter. | 17. 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. | 18. Transfer the pancakes to a plate. Repeat with the remaining batter. | 19. In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. | 20. Serve with the maple whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
granny smith apple	3		peeled grated	358.44	84.1098	2.7192	1.1742
ginger	1/8	teaspoon	ground	0.2	0.0444	0.0046	0.0019
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
cinnamon	1/4	teaspoon	ground	-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
maple syrup	1/4	cup		204.75	52.794	0.0315	0.0472
salt	1/4	teaspoon		-	-	-	-
purpose flour	1 3/4	3/4		-	-	-	-
baking soda	3/4	teaspoon		0.0	0.0	0.0	0.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
sugar	1 1/2	1/2	granulated	479.7	90.012	15.015	7.4879999999999995
salt	1/2	teaspoon		-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
buttermilk	1 1/3	1/3		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
egg white	5			85.8	1.2045	17.985	0.2805
butter	5	tablespoons	unsalted melted	85.5	3.9285	2.6715	7.2
confectioner ' sugar	1	tablespoon		-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.