Preheat oven to 450 degrees

Using a stand mixer or medium size bowl, mix together pancake ingredients (omit 2 tablespoons of butter). Be careful not to over-mix the ingredients. Lumps are ok! If you over-mix, gluten will form from the flour, making your pancakes chewy instead of fluffy.

Melt 2 tablespoons of butter in a cast iron skillet. Pour pancake mix into the skillet and cook in the oven for approximately 14 minutes.

Meanwhile, make your compote. Zest and juice your lemon and set aside. It's always easier to zest a lemon before you juice it. Add strawberries, blueberries, and sugar to a sauce pan on medium heat. Stir and cook for approximately 5-7 minutes until the berries become blistered and a juice begins to form. Remove from heat and add zest and lemon juice.

Remove the pancake from the oven and transfer it to a plate. Pour the compote on top of the pancake and serve.