# 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)
# Directions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs with buttermilk, melted butter, and vanilla until combined. Pour wet ingredients into dry and gently mix until just combined; batter should remain slightly lumpy.
02 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour ⅓ cup of batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles appear and edges are set, then flip and cook another 1 to 2 minutes until golden. Keep warm and repeat with 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 to a compote, about 8 to 10 minutes. Remove from heat and cool slightly.
04 - Arrange pancakes in a stack on a serving platter. Spoon generous amounts of berry compote over the center, allowing some to cascade down the sides.
05 - Surround the berry topping with fresh mint leaves to resemble holly leaves. Optionally, dust with powdered sugar for a festive effect.
06 - Serve immediately alongside maple syrup.
