- 5 Tbs. maple butter
- 1/2 cup pecans, toasted and chopped
- Pinch of salt, plus 3/4 tsp.
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 Tbs. granulated sugar
- 1 3/4 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. allspice
- 3 egg yolks, lightly whisked
- 1 1/3 cups buttermilk
- 1/2 cup sour cream
- 5 egg whites, beaten to stiff peaks
- 5 Tbs. unsalted butter, melted
- 1 Tbs. confectioners' sugar
In a small bowl, stir together the maple butter, pecans and a pinch of salt. Set the filling aside.
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, 1 1/2 tsp. of the cinnamon, the nutmeg, allspice and the 3/4 tsp. salt. In another bowl, whisk together the egg yolks, buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using a rubber spatula, gently stir the egg whites into the batter in two additions.
Heat a filled-pancake pan over medium heat. Put 1/2 tsp. butter in each well, add 1 Tbs. batter and cook for 2 minutes. Spoon 1 tsp. maple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
In a small bowl, stir together the confectioners' sugar and the remaining 1/4 tsp. cinnamon and sprinkle on the pancakes. Makes about 30.