1 1/2C flour
1 3/4tsp ground cinnamon
1 large egg, lightly beaten
1T margarine, melted
1C skim milk
1 Granny Smith apple, peeled and finely chopped
1/2C fresh or frozen thawed cranberries
(Note about the cranberries: we had to pull a really ghetto move with this, but it worked. Our store here only carries cranberries-both fresh and frozen-around the holidays. So we took two cans of whole berry cranberry sauce, dumped them in the strainer, and sprayed the "jelly" part off them... leaving just the berries. Silly but it was fine!)
In a large bowl, sift together flour, sugar, baking powder, and cinnamon. Mix well. In a medium bowl, combine egg, margarine, and milk. Mix well. Stir in apples and cranberries. Stir fruit mixture into flour mixture until just combined (batter will be lumpy). Heat a large nonstick skillet or griddle over medium heat. Pour batter into skillet making 3-inch rounds, repeat with remaining batter. Cook until tops are bubbly, about 2 minutes. Flip pancakes. Cook until golden, 1 minute longer. Place on a plate, cover to keep warm.
Another note: These cooked on the outside just like pancakes we normally make (Saturdays are pancake days here) but they ended up a little undercooked on the inside. Next time we'll cook them on a little lower temperature than we normally do-my guess is to accommodate the fruits!