# Ingredients:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 cups buttermilk
07 - 2 large eggs
08 - 4 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
10 - Butter or oil for cooking
→ Maple Berry Compote
11 - 2 cups mixed berries, fresh or frozen (such as strawberries, blueberries, raspberries)
12 - 1/4 cup pure maple syrup
13 - 1 tablespoon lemon juice
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ For Serving
15 - Softened butter
16 - Warm maple syrup
17 - Fresh mint leaves (optional)
# Directions:
01 - Combine mixed berries, maple syrup, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Stir in cornstarch slurry and cook for 1 to 2 minutes until slightly thickened. Remove from heat and keep warm.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, eggs, melted butter, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until just combined. Lumps are acceptable; do not overmix.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter for each pancake onto the hot surface. Cook until bubbles form on the surface and edges begin to set, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden. Transfer to a warm plate and cover loosely to retain heat. Repeat with remaining batter.
04 - Stack three to four pancakes per serving plate. Spoon warm maple berry compote over each stack, top with a pat of softened butter, and drizzle with warm maple syrup. Garnish with fresh mint leaves if desired.
