Maple Pecan Pancakes

Directions

1. 1
   Sift together the flours, baking powder, baking soda and salt
2. 2
   In a medium bowl, whisk the eggs.
3. 3
   Whisk in the maple syrup, buttermilk, canola oil and vanilla.
4. 4
   Quickly whisk in the flour mix.
5. 5
   Fold in the pecans and the cranberries.
6. 6
   Do not overwork the batter
7. 7
   Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
8. 8
   Brush with butter or oil.
9. 9
   Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle.
10. 10
    When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side.
11. 11
    Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze