Pancake Stack Berry Holly
A festive pancake stack topped with a delicious berry compote, perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 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
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs with buttermilk, melted butter, and vanilla. Fold wet into dry until just combined; batter should remain lumpy.
- Heat a nonstick skillet over medium heat with butter. Pour 1/3 cup batter per pancake. Cook 2–3 minutes until bubbles form, flip and cook 1–2 minutes until golden.
- Combine cranberries, raspberries, sugar, water, and lemon juice in a saucepan. Simmer 8–10 minutes until thickened. Cool slightly.
- Stack pancakes on a platter and spoon berry compote over top.
- Decorate with fresh mint leaves. Optionally dust with powdered sugar and serve with maple syrup.
Notes
- Do not overmix batter for fluffier pancakes.
- If using frozen berries, thaw before cooking.
- Pancakes can be kept warm in a low oven while cooking the rest.
Find it online: https://asilrecipes.com/pancake-stack-berry-holly/