Mash cranberry sauce and melt in the microwave or in a saucepan on the stove.

Stir in the maple syrup, melted butter, vanilla and heavy cream.

Then, when the cream has cooled the mixture, whisk in the eggs.

Add the flour and salt, stirring just enough to mix.

Fold in cranberries.

Griddle by 1/4-cupfuls on a lightly oiled pan, turning when top bubbles and underside is golden, then cook a minute more.

Serve hot with butter and your choice of syrup.