Make whipped maple butter by adding 2 cups heavy whipping cream and ½ teaspoon salt to a stand mixer

Cover the mixer with a towel and whip on medium speed for 4-5 minutes until butter separates from buttermilk

Scrape down the sides and continue mixing for about 10 minutes total until clear separation occurs

Place butter solids in a bowl with cold water and knead to remove excess buttermilk, changing water as needed

Squeeze out excess moisture from the butter

Return clean butter to the mixer bowl and whip together with 2 tablespoons maple syrup, 2 teaspoons vanilla extract, 3 tablespoons maple sugar, and 1 teaspoon ground cinnamon until light and airy

Store whipped maple butter in an airtight container in the fridge

For berry compote, combine 1 cup blueberries, ½ cup raspberries, ¼ cup maple syrup, 1 tablespoon sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and ¼ teaspoon salt in a pot

Bring to medium-low heat and gently mash berries with the back of a spoon until about 75% mashed

Cook for 7-8 minutes until desired consistency is reached, keeping in mind it will thicken as it cools

Transfer compote to a jar and set aside

Whisk together dry ingredients: 800 g all-purpose flour, 160 g sugar, 24 g baking powder, and 12 g salt

In another bowl, whisk together wet ingredients: 8 whole eggs, 4 egg whites, 480 ml whole milk, 240 g melted unsalted butter, 24 g vanilla extract, and 2 g almond extract

Slowly add dry ingredients to wet ingredients, mixing gently to avoid overmixing and developing too much gluten

Switch to a silicone spatula once batter becomes thick and fold in any remaining dry flour until mostly incorporated but still lumpy

Let batter rest for 10 minutes to allow flour to hydrate and baking powder to activate

Preheat a 10-inch carbon steel pan to medium-medium high heat

Add ½ tablespoon unsalted butter to the pan and distribute evenly, wiping out excess

Pour about ¼ of the batter into the pan and tap firmly to flatten and distribute evenly

Cover the pan with a lid and cook for 2 minutes to trap steam

Remove lid and cook for another 2-3 minutes until bubbles form and edges are set

Flip the pancake and cook for another 3-4 minutes until a toothpick inserted comes out clean

Remove pancake from pan and repeat with remaining batter

Top each pancake with a generous amount of whipped maple cinnamon butter, several scoops of berry compote, and a drizzle of maple syrup