Use leftover maple pecan butter for muffins, scones or to top sautéed pork chops.
In a large bowl, combine butter, maple syrup, pecans and salt with an electric mixer; refrigerate, covered, until ready to use. In a large bowl, combine flour, sugar, baking soda and salt. Add egg, buttermilk and dried cranberries; whisk together just until combined. Add melted butter; mix just until the butter is dispersed.
Lightly grease griddle with vegetable oil and preheat over medium heat. For each pancake, spoon 1/4 cup batter into a circle. Cook pancakes 3-4 minutes, until bubbles begin to appear on the tops of the pancakes, turn and cook for an additional 2-3 minutes. Repeat with remaining batter, adding oil to griddle as needed.
Serve with maple pecan butter.