# 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 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 - 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, optional for dusting
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, beat eggs with buttermilk, melted butter, and vanilla extract. Combine wet ingredients with dry, mixing gently until just blended; lumps are fine.
02 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour ⅓ cup batter per pancake onto the surface. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden. Keep warm while cooking remaining pancakes.
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 to a compote, about 8–10 minutes. Remove from heat and let cool slightly.
04 - Arrange pancakes in a stack on a large serving platter. Spoon berry compote over the center, 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 appearance.
06 - Serve immediately with maple syrup on the side.
