Separate the egg yolks from the whites and place each in large mixing bowls, place the whites in the freezer to help with whipping. In the egg yolk bowl, add the milk and vanilla and whisk until combined. Sift the baking powder and cake flour into the bowl and mix just until combined, do not over mix. Pull out the egg whites and using a hand mixer, start at slow speed and add the sugar 1/3 at a time. After the first installment of sugar, increase the speed to high until stiff peaks are achieved. You should be able flip the mixer once it is off and the whipped egg whites should hold their shape on the beaters. Preheat a large non-stick pan on low heat and lightly brush with oil (make sure the pan you use has a lid)*. Add half the Craisins® Dried Cranberries into the egg yolk mixture and add half of the egg whites slowly and gently folding them into the egg yolk mixture to keep the whipped structure. Add the other half once the first half is just about mixed in. Once the batter is ready, using a stainless-steel ring mold or round cookie cutters, add about 2-3 tablespoons of batter mounded on top of each other within the mold onto the pan. If doing three at a time, once you have finished spooning out the third pancake, add one more scoop to the top of each pancake. Add a small amount of water to an empty spot in the pan and close the lid to allow cooking at low heat for 5-8 min. If all the water evaporates, add a bit more. For an extra tall pancake, you can add an extra scoop 3 minutes into the cook time. Once the pancakes are mostly cooked through, flip each one gently with a rolling motion and cook the same way for another 4-5 minutes. Repeat until there is no more batter. To the cooked pancakes add butter, sprinkle the Craisins® Dried Cranberries and powder sugar on top and serve with maple syrup.