# What You'll Need:
→ 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 additional 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, for dusting (optional)
# Method Steps:
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. Pour wet ingredients into dry ingredients and mix gently until just combined; batter should remain slightly lumpy to avoid toughness.
02 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour 1/3 cup of batter per pancake onto the surface. Cook until bubbles form and edges appear set, about 2 to 3 minutes. Flip and cook an additional 1 to 2 minutes until golden brown. Keep pancakes warm while cooking 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 into a compote, approximately 8 to 10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange pancakes stacked on a large serving platter. Spoon generous amounts of berry compote over the center, allowing some to drizzle down the sides.
05 - Place fresh mint leaves around the berry compote to mimic holly leaves. Optionally, dust with powdered sugar for a decorative snowy effect.
06 - Serve immediately with maple syrup offered on the side.
