3/4 cup Quick Cranberry Sauce
2 cups pancake batter
Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
Serve with butter, if desired, and reserved syrup.