Description
Savor the deliciousness of Pancake Stack Berry Holly, a delightful breakfast with fluffy pancakes, vibrant berry compote, and a touch of mint. It’s perfect for family gatherings or a quick morning meal, making every bite a celebration!
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Large eggs
- Buttermilk
- Unsalted butter
- Vanilla extract
- Fresh or frozen cranberries
- Fresh or frozen raspberries
- Sugar
- Water
- Lemon juice
- Fresh mint leaves
- Maple syrup
- Powdered sugar (optional)
Instructions
- Preheat a nonstick skillet or griddle over medium heat and grease lightly with butter.
- In a bowl, whisk together all your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the eggs with buttermilk, melted butter, and vanilla extract until combined.
- Pour the wet mix into the dry ingredients and fold gently until combined; some lumps are okay.
- Ladle 1/3 cup of batter onto the skillet, cook until bubbles form, then flip and cook until golden brown.
- For the compote, simmer cranberries, raspberries, sugar, water, and lemon juice until thickened, about 8–10 minutes.
- Stack pancakes on a serving platter, spoon over the berry compote, and garnish with fresh mint leaves and powdered sugar if desired.
- Serve warm with maple syrup on the side.
Notes
Allow pancakes to cool slightly before storing to keep their texture.
For a gluten-free version, use gluten-free flour as a substitute for all-purpose flour.
Use a mix of frozen and fresh berries for the compote based on availability.
Nutrition
- Serving Size: 1 stack of pancakes
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 80mg