Description
A festive stack of fluffy pancakes topped with a sweet and tangy berry compote and decorated with fresh mint leaves for a holly touch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups buttermilk
- ¼ cup unsalted butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar (for berry topping)
- 2 tablespoons water
- 1 teaspoon lemon juice
- ¼ cup fresh mint leaves (for holly decoration)
- Maple syrup, to taste
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Batter: 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.
- Cook the Pancakes: 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.
- Prepare Berry Holly Topping: 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.
- Assemble the Stack: 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.
- Decorate with Mint: Place fresh mint leaves around the berry topping to resemble holly leaves. Optionally, dust with powdered sugar for a festive touch.
- Serve: Serve immediately with maple syrup on the side.
Notes
- For a vegan version, substitute the eggs and buttermilk with plant-based alternatives.
- Ensure the berries are thoroughly cooked to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle cooking
- Cuisine: American
Nutrition
- Serving Size: 1 stack (3 pancakes with topping)
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg