Nextspin Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly distributed.

Combine wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly. Add 1 cup whole milk, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract. Whisk until homogeneous.

Make the batter

Pour the wet ingredients into the dry and stir gently with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5 minutes while you prepare the toppings.

Mix topping ingredients

In a small bowl, combine 1 cup rolled oats, 1/4 cup packed brown sugar, 1/2 cup chopped almonds, and 1/2 tsp cinnamon. Add 2 tbsp softened unsalted butter and use a fork to work the butter into the mixture until it clumps and resembles coarse crumbs.

If you prefer a crunchier texture, spread the mixture on a parchment-lined sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant and golden, then cool. Alternatively, use it raw for a chewier contrast.

Prepare fruit

In a small bowl, toss 1 cup mixed berries and 1 sliced banana with 2 tbsp maple syrup (or honey) and 1 tsp lemon zest. This macerates the fruit lightly and gives brightness. If using frozen berries, thaw and drain excess liquid before tossing.

Reserve about 2–3 tbsp of the fruit mixture (and any juices) to drizzle at the end; the rest will be used as filling.

Heat pan

Place a large nonstick skillet or griddle over medium heat and add 1 tbsp neutral oil or butter, swirling to coat. The surface should be hot but not smoking (about 350°F / 175°C).

Cook pancakes (Slots-style)

For each pancake, pour approximately 1/4 cup batter onto the hot pan. Immediately spoon a small well in the center and add 1–2 tbsp of the fruit filling into that slot. Sprinkle 1–2 tbsp of the Crunchy Spin Topping over the fruit and gently press so it adheres. Cook until bubbles form across the surface and edges are set, about 2–3 minutes.

Flip and finish

Carefully flip each pancake and cook for another 1–2 minutes until golden and cooked through. If topping is browning too quickly, reduce heat slightly. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook remaining batter.

If you made toasted crunchy topping, you can re-sprinkle a pinch on each finished pancake for extra crunch.

Plate

Stack pancakes 2–3 high on plates. Spoon any reserved fruit juices over the stack for extra flavor.

Garnish

Top with 1/2 cup yogurt or whipped cream and dust with 1 tsp powdered sugar if desired. Add a final few pieces of the Crunchy Spin Topping and a couple of fresh berries or banana slices for color.

Serve immediately while warm. Leftover pancakes can be cooled, wrapped, and refrigerated up to 2 days; reheat in a low oven (300°F / 150°C) for 8–10 minutes to refresh the crunch.