# Ingredients:
→ 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)
# 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 and stir gently until just mixed; batter should remain slightly lumpy.
02 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour 1/3 cup batter per pancake onto the surface. Cook until bubbles appear and edges set, approximately 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden brown. Keep pancakes warm while cooking remaining batter.
03 - In a small saucepan, combine cranberries, raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until berries burst and the mixture thickens to a compote, about 8 to 10 minutes. Remove from heat and let cool slightly.
04 - Arrange pancakes in a stack on a serving platter. Spoon berry compote generously over the center, allowing some to drizzle down the sides.
05 - Arrange fresh mint leaves around the berry topping to resemble holly leaves. Optionally, dust with powdered sugar for a snow-kissed effect.
06 - Serve immediately alongside maple syrup for drizzling.
