# What You’ll 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 holly decoration)
→ For Serving
16 - Maple syrup, to taste
17 - Powdered sugar, for dusting (optional)
# How to Make It:
01 - In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs with buttermilk, melted butter, and vanilla extract. Pour wet mixture into dry and gently fold until just combined; batter should remain lumpy to ensure fluffiness.
02 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour 1/3 cup batter for each pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges set, then flip and cook an additional 1–2 minutes until golden brown. Keep cooked pancakes warm.
03 - Combine cranberries, raspberries, sugar, water, and lemon juice in a saucepan. Simmer over medium heat, stirring occasionally, until berries burst and mixture thickens to a compote, about 8–10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange pancakes in a stack on a serving board or platter. Spoon berry compote generously over the top, allowing some to drip 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.
