Slots Recipe

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until evenly combined.

Combine wet ingredients

In a medium bowl whisk the milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5–10 minutes while you prepare the fillings.

Prepare fruit compote

Combine the diced apple, quartered strawberries, brown sugar, ground cinnamon, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit softens and the mixture becomes slightly syrupy, about 6–8 minutes. Remove from heat and let cool slightly.

Prepare cream cheese filling

In a small bowl beat the softened cream cheese with the powdered sugar until smooth and spreadable. If too thick, add 1 teaspoon milk to reach a creamy consistency.

Reserve about 3–4 tablespoons of the fruit compote and 2 tablespoons of the cream cheese filling for spotting into each 'slot' during cooking; keep the rest for topping.

Heat skillet

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the surface.

Using a 1/4-cup scoop (or 60 ml ladle), pour a round of batter onto the hot skillet, spacing rounds 1–2 inches apart. Cook 2–3 pancakes at a time to leave room for assembly.

When small bubbles form on the surface and the edges begin to set (about 2 minutes), use the back of a spoon to gently press a small indentation into the center of each pancake. Spoon 1 teaspoon of cream cheese filling into the indentation, followed by 1 teaspoon of the fruit compote so both are nestled into the batter (these are the 'slots').

Continue cooking until the bottoms are golden brown, 1–2 more minutes, then gently flip each pancake and cook 1–1.5 minutes more until cooked through and the fillings are warmed. If cooking more than a couple at a time, add the remaining 1 tablespoon butter between batches.

Transfer cooked 'Slots' to a baking sheet and keep warm in a low oven (90–100°C / 200°F) while finishing the rest.

Stack or arrange the finished 'Slots' on plates. Spoon additional fruit compote over the top of each stack and drizzle with maple syrup or honey as desired.

Dust lightly with granulated sugar (or sifted powdered sugar if preferred) and garnish with fresh mint leaves. Serve immediately.