Triple Berry Compote (optional but recommended)

Combine Berries and Sugar:

• In a small saucepan over medium heat, combine strawberries, blueberries, raspberries, sugar, lemon juice, and a pinch of salt.

Simmer Gently:

• Let it simmer, stirring occasionally, for 10–12 minutes until the fruit breaks down and it thickens slightly.

Optional Thickening:

• If you like a thicker compote, add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water), and simmer for another 1–2 minutes.

Flavor Boost:

• Remove from heat, stir in vanilla and lemon zest if using.

Serve or Store:

• Serve warm or let it cool and refrigerate for up to 1 week.

Fluffy Pancakes

• First things first, let’s measure out all of our ingredients and get organized. I also prefer to make the berry compote first and reheat it right before serving.

Step 1: Mix the Dry Ingredients

• In a large bowl, whisk together flour, baking powder, sugar, and salt. Set aside.

Step 2: Whisk the Wet Ingredients

• In another bowl, mix eggs, egg yolks, buttermilk, butter extract, and maple syrup until smooth and fully combined.

Step 3: Combine Wet and Dry

• Gently fold the wet mixture into the dry ingredients. Mix just until combined — a few lumps are okay but don’t overmix, or you’ll lose the soft, fluffy texture.

Step 4: Let It Rest

• Let the batter rest at room temperature for 10–15 minutes. This helps activate the baking powder and hydrate the flour, making fluffier pancakes.

Step 5: Cook to Golden Perfection

• Heat your non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
• Pour ⅓ to ½ cup batter per pancake. Cook for 2–3 minutes, flip once bubbles form and edges are set. Cook for 1–2 more minutes until golden and cooked through.

Step 6: Stack & Serve

• Serve hot with butter, maple syrup, fresh berries, or your homemade berry compote!