In a sauce pan, combine the syrup ingredients. Bring to a boil and boil for 5 minutes or until the cranberries pop. Remove from heat and set aside to cool while you prepare the pancakes.

In a large bowl, combine the pancake ingredients just until moistened.

Pour 1/4 cups of batter onto a hot greased griddle. Use a spoon to help spread out the batter. Cook until bubbles form and turn. Cook until second side is golden brown.

Serve pancakes topped with the cranberry syrup. Makes 18 pancakes.