In a small saucepan combine the syrup with the cranberries, simmer the
assortment, covered for 5 transactions, or until the cranberries have volley, and
keep the syrup tender, covered. In a bowl stir together the flour, the bread,
the baking tonic, the saltiness, 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 assortment, 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. Spoonful 1/4-cup measures of the batter onto the
griddle and cook the pancakes for 1 to 2 minutes on each slope, 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-edge pancakes, serving 2.