# Components:
→ Pancakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 2 large eggs
07 - 1¾ cups buttermilk
08 - ¼ cup unsalted butter, melted, plus more for greasing
09 - 1 teaspoon vanilla extract
→ Berry Holly Topping
10 - 1 cup fresh or frozen cranberries
11 - 1 cup fresh or frozen raspberries
12 - ½ cup granulated sugar
13 - 2 tablespoons water
14 - 1 teaspoon lemon juice
15 - ¼ cup fresh mint leaves
→ For Serving
16 - Maple syrup, to taste
17 - Powdered sugar, for dusting (optional)
# Method:
01 - Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, beat eggs with buttermilk, melted butter, and vanilla. Combine wet ingredients into dry, mixing gently until just combined without overmixing.
02 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour ⅓ cup batter per pancake. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden. Keep pancakes warm while cooking remaining batter.
03 - Combine cranberries, raspberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and mixture thickens, about 8–10 minutes. Remove from heat and cool slightly.
04 - Layer pancakes on a large serving platter. Spoon berry compote generously over the center, allowing some to cascade down the sides.
05 - Arrange fresh mint leaves around the berry topping to emulate holly leaves. Optionally dust with powdered sugar for a festive appearance.
06 - Serve immediately with maple syrup on the side.
