PANCAKE INGREDIENTS:

• 2 cups cake flour
• 1 tsp salt
• 1 Tbsp. baking powder
• 1 ½ cups dried cranberries (previously soaked)
• 2 large eggs
• ¾ cup light cream
• 1 Tbsp. melted butter

MARMALADE INGREDIENTS:

• 4 cups of cranberries (fresh or frozen)
• 3 Tbsp. sugar
• 7 Tbsp. berry syrup

PANCAKE INSTRUCTIONS:

• Mix flour, baking powder and salt together.
• Stir the two eggs into the dry ingredients.
• Add the melted butter and half of the light cream and mix well.
• Stir in the dried cranberries.
• Add the rest of the light cream a little at a time and mix well.
• Ladle batter onto an oiled pan on medium heat and slowly cook until golden.

MARMALADE INSTRUCTIONS:

• Add oil to a pan on medium heat.
• Add the fresh cranberries and sugar.
• Once the sugar is dissolved, add the berry syrup.
• Simmer for 10-15 minutes until thickened.

Stack pancakes on a plate and top with a dab of butter. Spoon the marmalade over the stack and garnish with fresh berries.