Photo due: April 23, 2011
I first made these pancakes over an open fire for one of our June al fresco breakfasts.

Cranberry Pancakes

1 ½ cup all-purpose flour
1 teaspoon baking soda
3 tablespoons white sugar
1 egg
1 ¼ cup unsweetened cranberry juice
3 tablespoons olive oil
1 cup dried cranberries

Combine dry ingredients in a large bowl. In a separate bowl combine wet ingredients. Add wet to dry and stir until just blended. Fold in cranberries. Pour ½ cup onto a heated non-stick or dry griddle over medium heat. Flip when top begins to bubble.

Yield: approximately six 6” pancakes.