# 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 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 - 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)
# How to Make It:
01 - In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt together. In a separate bowl, beat eggs with buttermilk, melted butter, and vanilla. Combine wet ingredients into dry mixture and gently stir until just combined, keeping the batter slightly lumpy.
02 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour about ⅓ cup batter per pancake. Cook until bubbles form on top and edges firm, 2 to 3 minutes. Flip and cook an additional 1 to 2 minutes until golden. Keep pancakes warm while cooking remaining batter.
03 - Combine cranberries, raspberries, sugar, water, and lemon juice in a small saucepan. Simmer over medium heat, stirring occasionally, until berries burst and mixture thickens into a compote, about 8 to 10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange pancakes in a stacked formation on a serving platter. Spoon ample berry compote over the center, allowing some to flow down the sides.
05 - Place fresh mint leaves around the berry topping to resemble holly leaves. Optionally, dust with powdered sugar for a festive touch.
06 - Serve immediately with maple syrup on the side.
