In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined. Preheat the oven to 200F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup. Makes about six 4-inch pancakes, serving 2. Gourmet December 1993
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 53 (7%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 211.5mg||65 %|
|Sodium 1189.3mg||41 %|
|Potassium 398.2mg||10 %|
|Total Carbohydrate 161.4g||47 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 158.7g|
|Protein 12.7g||18 %|
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Calories per serving: 737
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