Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and let simmer for 10 minutes or until the cranberries have burst and the sauce thickens. Remove from heat and let sit.
For the Pancakes:
Combine all ingredients in a large mixing bowl and whisk well. Let sit while the skillet heats. Heat a skillet over medium heat until a drop of water sizzles immediately.
Grease the skillet. Pour ¼ cup batter for each pancake onto the skillet. Cook until the pancakes appear dry around the edges and start to bubble on the surface, and golden brown. Flip and cook until golden brown. Keep warm and repeat with the rest of the batter.