# 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 extra 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, optional, for dusting
# Directions:
01 - Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, beat eggs with buttermilk, melted butter, and vanilla extract. Combine wet and dry ingredients gently until just mixed; batter will be lumpy.
02 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour ⅓ cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 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, about 8–10 minutes. Remove from heat and cool slightly.
04 - Layer pancakes on a serving platter. Spoon berry compote generously over the stack, allowing some to cascade down the sides.
05 - Arrange fresh mint leaves around the berry topping to resemble holly leaves. Optionally, dust with powdered sugar for a snowy effect.
06 - Serve immediately with maple syrup alongside.
