In a sauce pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes. Drain off any liquid. Set aside.

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. Cover and refrigerate until ready to use. 

In a large bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another container, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Add the egg yolk mixture to the flour mixture and mix until well combined; the batter will be lumpy. Set aside.

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. Using a rubber spatula, gently stir the whites into the batter in two additions.

Brush the wells of a filled-pancake pan with some melted butter. Heat over low-medium heat until the butter bubbles. Pour 1 tablespoon of the batter into each well and cook for 2 minutes. Spoon a mounded 1/2 teaspoon of the apple filling into the center of each pancake and top with 1 more tablespoon of the batter.

Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, carefully turn and flip the pancakes over. Cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.

In a small bowl, combine the powdered sugar & ground cinnamon and sprinkle lightly over the pancakes. Serve with the maple whipped cream. Makes about 30 filled pancakes.