You will need:
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 3/4 teaspoons baking powder
1 egg, beaten (1/4 cup Egg Beaters)
1 tablespoon butter, melted
1 cup milk
1 Granny Smith apple, peeled and finely chopped (approximately 1 cup)
1/2 cup cranberries*
Sift together flour, sugar, baking powder, and cinnamon. Mix well. In a separate bowl, combine the egg, butter, and milk; mix well. Stir in the apple and cranberries, then add to the flour mixture until just combined - the batter will be lumpy. Heat a non-stick skillet or griddle over medium heat; it is ready when drops of water "dance" over the surface. Pour batter in three-inch rounds; cook until the tops start looking waxy (instead of liquid), about three minutes. Flip and cook the other sides, another minute or two, then repeat with remaining batter. Serves about four.
The real beauty of this recipe is its durability: you can stick leftover pancakes in the fridge or freezer and simply pop them in the toaster to heat them up. Yes, they don't flop over like buttermilk pancakes.
*The cranberries can be very tart; if that's not to your liking, cut them in half and dust them with sugar or honey prior to using. It's time-consuming but takes the bite off.