For filling, in a medium skillet over medium heat, cook 1 Tbsp butter, brown sugar, apples, cloves, nutmeg, cinnamon and lemon juice until a thick glaze has formed; about 20 minutes, stirring frequently. Drain off any liquid; set aside.
For batter, In a bowl, whisk together flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside. Beat the egg whites on high speed until stiff but not dry peaks form, 2-3 minutes. Gently stir the whites into the batter in two additions. Brush the ebelskiver cavities with melted butter. Heat pan on medium. Pour 1 Tbsp batter into each well and cook for 1 minute. Spoon ½ tsp apple filling into the center of each pancake and top with 1 Tbsp batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using a wooden skewer, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Repeat with remaining batter. In a small bowl, combine confectioners sugar and cinnamon and sprinkle on the ebelskivers. Makes about 30.