# 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 Serving
16 - Maple syrup, to taste
17 - Powdered sugar, for dusting (optional)
# How To Make It:
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 mix gently until just blended; the batter should remain slightly lumpy.
02 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour ⅓ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges set, then flip and cook another 1–2 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 the fruit bursts and thickens into a compote, about 8–10 minutes. Remove from heat and allow to cool slightly.
04 - Arrange pancakes in a stack on a serving platter. Spoon generous amounts of berry compote over the top, letting some drizzle down the sides.
05 - Arrange 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.
