First, make the syrup. Mix together the maple syrup, brown sugar, cream, cinnamon, and white balsamic in a frying pan over medium heat and bring to a boil. Add the apple slices to the pan in a single layer so that they do not overlap. Lower the heat to medium-low and continue cooking for about 20-30 minutes until the apples begin to look sightly translucent, flipping the apple slices about halfway through cooking. Feel free to shake the pan back and forth a bit every 5 minutes or so to mix up the juices, and scrape along the bottom of the pan with a flat-bottomed wooden spoon to keep any of the sugar from hardening to the bottom of the pan. When it is done, set it aside to cool and thicken and bit while you make the pancakes.