# What You Need:
→ 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 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, beat eggs with buttermilk, melted butter, and vanilla extract. Combine wet ingredients with dry and mix gently until just combined; batter will remain 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 until bubbles form on the surface and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden. Keep cooked pancakes warm.
03 - Combine cranberries, raspberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and compote thickens, about 8–10 minutes. Remove from heat and let cool slightly.
04 - Arrange pancakes stacked on a serving board or platter. Spoon generous portions of berry compote over the center, allowing some to cascade down the sides.
05 - Arrange fresh mint leaves around the berry topping to simulate holly leaves. Optionally dust with powdered sugar to create a snowy effect.
06 - Serve immediately with maple syrup on the side.
