Oatmeal Pancakes With Cranberry Syrup

• 1 (12 ounce) bag fresh cranberries (picked over)
• 12 cup water
• 1 cup sugar
• 34 cup light corn syrup
• 2 cups old fashioned oats
• 12 cup all-purpose flour
• 13 cup sugar
• 1 teaspoon double-acting baking powder
• 1 teaspoon baking soda
• 2 cups buttermilk
• 2 large eggs
• vegetable oil or melted butter, for brushing griddle

1. Syrup:.
2. In a heavy saucepan, combine the cranberries and water; simmer 10-15 minutes (or until the berries have burst), stirring occasionally.
3. Strain the mixture through a sieve into a saucepan, pressing hard on the solids.
4. Stir in in the sugar and corn syrup and boil for 2 minutes, skimming off the foam.
5. Let the syrup cool slightly before serving.
6. (The syrup keeps for 1 month; cover and chill).
7. Pancakes:.
8. In a large bowl, stir together the oats, flour, sugar, baking powder, and baking soda.
9. In a medium bowl, whisk together the buttermilk and eggs.
10. Whisk the egg mixture into the flour mixture until combined well.
11. Allow the batter to stand at room temperature for 1 hour or chilled overnight.
12. Heat a griddle over medium heat.
13. Brush with oil or butter.
14. Drop the batter by 1/4-cup measures onto the griddle; cook pancakes for about 2 minutes on each side, or until they are golden brown.
15. Serve with the syrup.

fresh cranberries, water, sugar, light corn syrup, oats, flour, sugar, doubleacting baking powder, baking soda, buttermilk, eggs, vegetable oil

Taken from www.food.com/recipe/oatmeal-pancakes-with-cranberry-syrup-406443 (may not work)