Description
Enjoy a festive breakfast with this Pancake Stack Berry Holly recipe. Fluffy buttermilk pancakes stacked high are topped with a warm, homemade berry compote featuring cranberries and raspberries, garnished elegantly with fresh mint leaves to mimic holly. This delightful dish combines classic pancake flavors with a vibrant, sweet-tart topping, perfect for holiday mornings or special occasions.
Ingredients
Scale
Pancake Batter
- 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
Berry Holly Topping
- 1 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
Garnish & Serve
- 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 the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs with the buttermilk, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and gently fold until just combined. Keep the batter lumpy for a fluffy texture.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour approximately 1/3 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges begin to set, then flip and cook an additional 1 to 2 minutes until the pancakes are golden brown. Keep the cooked pancakes warm.
- Prepare Berry Holly Topping: In a saucepan, combine the cranberries, raspberries, granulated sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens to a compote consistency, about 8 to 10 minutes. Remove from heat and let cool slightly.
- Assemble the Stack: Arrange the pancakes in a neat stack on a serving platter or board. Spoon the warm berry compote generously over the stack, letting some drip down the sides for visual appeal.
- Decorate with Mint: Garnish the top of the berry compote with fresh mint leaves arranged to resemble holly leaves. Optionally dust with powdered sugar for an extra festive touch. Serve with maple syrup to taste.
Notes
- Use fresh or frozen berries as per availability; frozen berries may require slightly longer cooking time to break down.
- For fluffier pancakes, avoid overmixing the batter.
- Keep cooked pancakes warm by placing them on a baking sheet in a low oven (around 200°F / 93°C) until ready to serve.
- Mint leaves not only add festive decoration but also a refreshing aroma complementing the berry compote.
- If you prefer a thinner compote, reduce the simmering time slightly or add a splash of water.
