Instructions: Soak cranberries in the maple syrup overnight.

Mix yogurt, corn meal, flour, baking soda, baking powder and salt. Add cranberry mixture and stir.

Heat a lightly greased griddle or skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

This recipe yields about 15 to 18 (4-inch) pancakes.

Yield: 15 to 18 pancakes

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