Save to Pinterest A festive and inviting brunch centerpiece featuring fluffy pancakes stacked high, adorned with a vibrant berry compote styled to resemble holly, perfect for sharing.
This brunch board quickly became a favorite in our family gatherings, as everyone loves assembling and decorating their own stack.
Ingredients
- For the Pancakes: 2 cups (250 g) all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 large eggs, 1¾ cups (420 ml) buttermilk, ¼ cup (60 ml) unsalted butter melted plus more for greasing, 1 tsp vanilla extract
- For the Berry Holly Topping: 1 cup (150 g) fresh or frozen cranberries, 1 cup (150 g) fresh or frozen raspberries, ½ cup (100 g) granulated sugar, 2 tbsp water, 1 tsp lemon juice, ¼ cup (10 g) fresh mint leaves (for holly leaves)
- For Serving: Maple syrup to taste, powdered sugar for dusting (optional)
Instructions
- Prepare the Pancake Batter:
- 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. Pour wet ingredients into the dry and gently mix until just combined (batter will be lumpy do not overmix).
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour ⅓ cup (about 80 ml) of batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set about 23 minutes. Flip and cook another 12 minutes until golden. Repeat with remaining batter keeping pancakes warm.
- Make the Berry Holly Topping:
- In a small saucepan combine cranberries raspberries sugar water and lemon juice. Cook over medium heat stirring occasionally until berries burst and mixture thickens to a compote about 810 minutes. Remove from heat and let cool slightly.
- Assemble the Pancake Stack:
- Stack pancakes on a large serving board or platter. Spoon generous amounts of berry compote over the center letting some drizzle down the sides.
- Decorate with Holly:
- Arrange fresh mint leaves around the berry topping to mimic holly leaves. Optionally dust with powdered sugar for a snowy effect.
- Serve:
- Serve immediately with maple syrup on the side.
Save to Pinterest Gathering around this brunch board has created many joyful mornings for our family and friends.
Notes
Substitute blueberries or strawberries for raspberries if desired. For extra flavor add orange zest to the pancake batter or compote. Pair with sparkling wine or orange juice for a complete brunch.
Required Tools
Mixing bowls Whisk Nonstick skillet or griddle Spatula Saucepan Serving board or platter
Allergen Information
Contains wheat (gluten) eggs and dairy (butter buttermilk). For gluten-free use a gluten-free flour blend. For dairy-free substitute plant-based milk with 1 tbsp vinegar or lemon juice and non-dairy butter.
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This brunch board is sure to impress your guests and bring festive cheer to your table.
Recipe Questions
- → How do I achieve fluffy pancakes?
Use buttermilk and avoid overmixing the batter to keep lumps, which helps maintain fluffiness during cooking.
- → What is the best way to cook the pancakes evenly?
Heat a nonstick skillet over medium heat, lightly grease it, and cook pancakes until bubbles form on the surface before flipping.
- → Can I substitute the berries in the topping?
Yes, blueberries or strawberries can be used in place of raspberries for different flavors.
- → How is the berry compote prepared?
Combine fresh or frozen berries, sugar, water, and lemon juice in a saucepan; cook until the berries burst and mixture thickens.
- → What do the mint leaves represent in this dish?
They are arranged to resemble holly leaves, giving the dish a festive and fresh appearance.
- → How can I keep pancakes warm before serving?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to maintain warmth without drying out.