Sanford Orchard Berry Lane Recipe

Combine the strawberries, blueberries and raspberries in a medium saucepan.

Add the granulated sugar, lemon juice, lemon zest and cold water. Stir to combine.

Place over medium heat and bring to a gentle simmer. Cook, stirring occasionally, for 6–8 minutes until berries have softened and juices have slightly thickened. Gently mash a few berries with the back of a spoon to create a saucy texture while retaining some whole berries.

Remove from heat, stir in vanilla extract. Allow compote to cool slightly — it will thicken as it cools. Keep warm or refrigerate if making ahead (reheat gently before serving).

In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda and salt until evenly combined.

In a separate bowl whisk the buttermilk, eggs, melted butter and vanilla until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — some small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flour and activate the leaveners.

Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. When hot, spoon 1/4 cup batter for each pancake onto the griddle, leaving space between pancakes.

Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook the second side 1–2 minutes more until golden and cooked through. Keep finished pancakes warm on a rack in a 200°F (95°C) oven while you cook remaining batter.

In a small bowl, whisk the mascarpone briefly to soften. Add the heavy cream, powdered sugar, lemon zest and vanilla extract.

Whisk until smooth and slightly airy — the cream should be spreadable but not runny. Taste and adjust lemon or sugar if needed. Refrigerate until ready to serve; bring to room temperature for easier spreading if chilled.

Stack 2–3 warm pancakes per serving on individual plates (depending on appetite). Spoon a generous 3–4 tablespoons of warm berry compote over the top of each stack so juices run down the sides.

Dot or spread about 1–2 tablespoons of mascarpone citrus cream between layers or on top of the pancakes for a creamy citrus contrast.

Drizzle 1–2 tablespoons of maple syrup over the stack and sprinkle with toasted sliced almonds for crunch.

Garnish with fresh mint leaves and a light dusting of confectioners' sugar if using. Serve immediately while pancakes are warm and compote is slightly warm or at room temperature.