Description
This delightful Pancake Stack Berry Holly features fluffy pancakes layered with rich berry compote and a touch of freshness from mint leaves—perfect for hearty breakfasts or brunch. Enjoy the explosion of flavors wrapped in a cozy family tradition!
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
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar (for compote)
- 2 tablespoons water
- 1 teaspoon lemon juice
- Fresh mint leaves
- Maple syrup
- Powdered sugar (optional)
Instructions
- Preheat skillet over medium heat and grease with butter.
- Whisk together dry ingredients in a bowl.
- Beat wet ingredients in a separate bowl until combined.
- Fold wet mixture into dry ingredients until just combined.
- Pour ⅓ cup of batter onto hot skillet and cook until bubbles form, then flip and cook until golden brown.
- For compote, simmer berries, sugar, water, and lemon juice in a saucepan until thickened; stir occasionally.
- Stack pancakes, spoon compote on top, and garnish with mint and powdered sugar if desired.
- Serve with maple syrup.
Notes
Avoid overmixing the batter to ensure fluffy pancakes.
Use room temperature ingredients for better blending and fluffiness.
Pancake batter can be made in advance and stored in the fridge.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg