Once the pan is hot, place a small dollop of butter about the size of a chocolate chip into each indent of the pan. Using a spoon, fill each dip in the pan about halfway with the batter -- about 1 tablespoon of batter, depending on the size of your pan. Using another spoon, place a small dollop of the apple sauce into the center of each indent on the pan, leaving a ring of batter all around it to enclose it in the pancake. Top each indent off with another small dollop of batter, another tablespoon or so.
Allow the pancakes to cook for about 1 1/2 minutes, until light golden brown on the outside (you can check them by lifting them up with a skewer, teaspoon or the tip of a knife).
Using two skewers, teaspoons, or paring knives, flip each pancake over in its indent to cook the other side. Allow the pancakes to cook for another 2 minutes, then remove them to a plate until you’re ready to serve them.
Continue the above process until you’ve used up all of the batter. Serve up the ebelskivers as soon as they’re finished cooking with a dusting of powdered sugar, if you like.