Washington Apple Fritters

Ingredients:

Pancakes with apple filling

• 1.5 cups of ultrafine sugar
• 3 tsp ground cinnamon
• 0.5 tsp ground allspice
• 1 vanilla bean
• 1.5 cups of flour
• 0.5 cup cornstarch
• 1 teaspoon of salt
• 0.5 tsp of soda
• 1 teaspoon baking powder
• 1.5 cups of sour milk or kefir
• 0.5 cups heavy cream
• 3/4 cup vegetable oil
• 2 eggs
• 1 apple, peeled and diced (Honeycrisp is recommended)
• Vegetable oil to grease the pan
• Special equipment: Aebleskiver pan or waffle iron

Homemade apple sauce

• 2 cups natural non-alcoholic apple cider
• 1/4 cup brown sugar
• 1.5 tbsp cornstarch
• 0.5 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 apple, peeled and diced (Honeycrisp is recommended)

Honey whipped cream

• 2 cups heavy cream
• 1/8 tsp ground nutmeg
• 1 tbsp. honey
• 2 tbsp. l. mascarpone
• Sugar and cinnamon mixture for sprinkling

Preparation:

1. Dough:
   
   Combine sugar, cinnamon, and allspice in a plastic container with a lid. Split the vanilla bean in half lengthwise and scrape the seeds into the sugar mixture, then stir. Chop the remaining vanilla bean into small pieces and bury them in the sugar. Close the lid and shake a few times. Let the mixture sit overnight to intensify the vanilla sugar's flavor.
2. Combine the flour, cornstarch, salt, baking soda, and baking powder in a medium bowl. In a large liquid measuring cup, combine the buttermilk, heavy cream, and butter. Crack the eggs and separate the whites into a medium bowl, then fold the yolks into the buttermilk mixture. Whisk the egg whites until soft peaks form. Add 2 tablespoons of vanilla and continue whisking until soft peaks form. Pour the buttermilk mixture into the dry ingredients and mix until a smooth batter forms, leaving some lumps. Gradually fold in the beaten egg whites with a spatula until fully incorporated. Refrigerate the batter until ready to use.
3. Dip sauce:
   
   Combine the cider and brown sugar in a saucepan and heat until the sugar dissolves. Add the cornstarch, cinnamon, and nutmeg and stir. Add the diced apples and cook until the apples are soft.
4. Whipped cream:
   
   Whip the cream in a small bowl with a mixer and add the honey and nutmeg. When the cream begins to stiffen, add the mascarpone and beat until smooth.
5. Preheat an aebleskiver pan or waffle iron, if using, over medium heat. Grease the wells with vegetable oil, then add 1.5 tablespoons of batter.
6. Place a few diced apples in each well and pour the batter over them. When the batter starts to bubble, use a chopstick to flip the dough ball a quarter turn. Continue doing quarter turns until the batter is cooked through. Transfer the pancakes to a bowl with cinnamon and sugar and flip to coat. Serve with dipping sauce and garnish with whipped cream.