Crancakes

Sally invited me a while ago, and this is my first contribution. This recipe is my creation from a cranberry pie gone wrong. I think they're delicious. Please, please try them, change them, comment. I'd love to know your thoughts and improvements.

Crancakes:
2 cups white flour
1/2 tsp. salt
1/2 tps. baking soda
1 1/2 tsp. baking powder
8 cups cranberries
1 cup sugar
1/4 cup orange juice concentrate
2 eggs
1/2 cup melted butter
1 tsp. vanilla

Sauce:
1 cup full fat sour cream (low fat is sour)
1/4 cup OJ concentrate
sugar or light corn syrup (optional)

Combine in large bowl flour, salt, baking soda and powder. In a blender, puree half the cranberries and half the sugar. The sugar will draw out juices from the berries to make a very thick, bright red puree. Add 1/4 cup of the OJ concentrate, eggs, vanilla, and blend till just combined. Dump on flour mixture, do not stir. Blend remaining cranberries and remaining sugar. Add to flour, stirring just till combined. Cook on griddle in batches. Batter will be very thick, so flatten a little in the pan. Because of the super-high fruit content cakes will take longer to cook than regular pancakes. I use two pans, to speed up the whole process. While the cakes are cooking, mix together the sour cream and 1/4 cup OJ concentrate. Taste, add sugar or light corn syrup if you prefer it sweeter. (If you've never had sour cream sweet, try it, you'll love it. You can thank me later.)
Serves 4 hungry adults.

Nutritionary note: Cranberries have more antioxidants per gram than any other common fruit. Even more than wild blueberries. Also, cranberries have a lot of fiber, these crancakes will clean you out!