Strawberry Banana Pancake Stack

1.In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

2.In a separate bowl, beat the egg. Add the buttermilk, yogurt, and vanilla extract, whisking until smooth.

3.Pour the wet ingredients into the dry ingredients and gently fold together until just combined; do not overmix to keep pancakes fluffy.

4.Fold in the finely chopped strawberries and mashed banana carefully into the batter.

5.Heat a non-stick skillet or griddle over medium heat and brush with a little melted butter.

6.Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.

7.Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding more butter to the skillet as needed.

8.To prepare the berry compote, combine the mixed berries, sugar, and lemon juice in a small saucepan over medium heat.

9.Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.

10.To assemble, stack the pancakes on serving plates, spoon the warm berry compote generously over the top, and garnish with sliced fresh strawberries.

11.Serve immediately with maple syrup on the side if desired.