# 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)
# Step-by-Step Guide:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs with buttermilk, melted butter, and vanilla extract. Combine wet ingredients into dry and gently mix until just blended; the batter should remain slightly lumpy to ensure tender pancakes.
02 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour approximately 1/3 cup of batter per pancake onto the pan. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes. Flip and cook for an additional 1–2 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 8–10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange pancakes in a stacked formation on a large serving platter. Spoon generous amounts of berry compote over the center of the stack, allowing some to cascade down the sides.
05 - Garnish the stack by arranging fresh mint leaves around the berry topping to resemble holly leaves. Optionally, dust with powdered sugar to create a snowy appearance.
06 - Serve immediately alongside maple syrup for drizzling.
