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This extra special brunch treat would be the perfect way to start your Easter Sunday and is great fuel for an egg hunt. Two of my best friends bought me an ebelskiver pan for my birthday and it makes the most delicious filled pancakes! You can pick one up at Williams-Sonoma or use this filling and topping on your favorite crepe or pancake recipe. Be sure to buy real, pure maple syrup, as opposed to the corn-syrup based varieties that are artificially flavored. Good Foods sells several varieties of pure and organic maple syrups.

1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 Tbsp sugar
3 eggs, separated
2 cups buttermilk
1 tsp vanilla extract
Melted butter (about ¼ cup) for greasing pan
Spiced Apple Filling, recipe follows

Whisk together dry ingredients. Add yolks, buttermilk, and vanilla to the dry ingredients, stirring until combined. In another bowl, whip the egg whites until stiff peaks form. Fold the whites into the batter.

Brush the wells of the ebelskiver pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. apple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy. 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.

Dust with cinnamon and confectioner’s sugar and serve with Maple Whipped Cream.

Spiced Apple Filling
2 tbsp butter
3 apples, peeled, cored, and finely diced
2 tbsp maple syrup
1 1/2 tbsp brown sugar
½ tsp ground cinnamon
1/8 tsp ground ginger
1/2 tsp lemon juice
Pinch salt

To make the apple filling, heat the butter over medium heat in a sauté pan and cook the diced apples until they begin to soften, about 5 minutes. Add the maple syrup, brown sugar and spices, continuing to cook until apples are tender, about 3-5 additional minutes. Add lemon juice and a pinch of salt to finish. This can be made ahead and refrigerated until ready to use.

Maple Whipped Cream
1 cup heavy cream
¼ cup maple syrup
Pinch salt

To make the maple whipped cream, whip the cream, syrup, and salt in the bowl of an electric stand mixer fitted with the whisk attachment until soft peaks form.