Maple Filled Pancakes (Ebelskiver)

• 5 tablespoons maple-flavored butter
• 12 cup pecans, toasted and chopped
• 1 pinch salt, plus
• 34 teaspoon salt
• 1 34 cups all-purpose flour
• 34 teaspoon baking soda
• 1 teaspoon baking powder
• 1 12 tablespoons granulated sugar
• 1 34 teaspoons ground cinnamon
• 12 teaspoon freshly grated nutmeg
• 14 teaspoon allspice
• 3 egg yolks, lightly whisked
• 1 13 cups buttermilk
• 12 cup sour cream
• 5 egg whites, beaten to stiff peaks
• 5 tablespoons unsalted butter, melted
• 1 tablespoon confectioners' sugar

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.

maple, pecans, salt, salt, flour, baking soda, baking powder, sugar, ground cinnamon, nutmeg, allspice, egg yolks, buttermilk, sour cream, egg whites, unsalted butter, sugar

Taken from www.food.com/recipe/maple-filled-pancakes-ebelskiver-278254 (may not work)