Description
Experience the joy of Pancake Stack Berry Holly, a delightful blend of fluffy pancakes topped with a vibrant berry compote. Perfect for festive mornings and cozy brunches, this recipe is simple, flavorful, and memorable. Celebrate every bite!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Large Eggs
- Buttermilk
- Unsalted Butter
- Vanilla Extract
- Berries (Cranberries and Raspberries)
- Granulated Sugar for Compote
- Water
- Lemon Juice
- Fresh Mint Leaves
- Maple Syrup
- Powdered Sugar (optional)
Instructions
- Preheat a nonstick skillet or griddle to medium heat and grease lightly with butter.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat eggs, then mix in buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and fold gently until just combined, with some lumps.
- Using a 1/3 cup measure, pour batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
- For the berry compote, combine cranberries, raspberries, sugar, water, and lemon juice in a saucepan and cook until thickened.
- Stack pancakes on a platter, spoon berry compote over the top, decorate with mint leaves, and dust with powdered sugar if desired.
- Serve immediately with warm maple syrup.
Notes
For gluten-free, substitute with a 1:1 gluten-free flour blend.
Store leftover pancakes in an airtight container for up to 3 days or freeze for up to 3 months.
Use room temperature ingredients for a smoother batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg