# Ingredient List:
→ Pancakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 3/4 cups buttermilk
08 - 1/4 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 - 1/2 cup granulated sugar
13 - 2 tablespoons water
14 - 1 teaspoon lemon juice
15 - 1/4 cup fresh mint leaves
→ For Serving
16 - Maple syrup, to taste
17 - Powdered sugar, optional for dusting
# Step-by-Step Instructions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat eggs with buttermilk, melted butter, and vanilla extract. Combine wet ingredients into dry and gently mix until just incorporated; batter should remain slightly lumpy.
02 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour 1/3 cup batter per pancake onto the skillet. Cook until bubbles appear and edges set, about 2 to 3 minutes. Flip and cook an additional 1 to 2 minutes until golden. Keep cooked pancakes warm while repeating 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 the mixture thickens into a compote, approximately 8 to 10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange pancakes in a tall stack on a serving platter. Spoon the berry compote generously over the center, allowing some to cascade down the sides.
05 - Place fresh mint leaves around the berry topping to emulate holly leaves. Optionally dust with powdered sugar for a festive touch.
06 - Present immediately with maple syrup on the side.
