In a medium bowl combine the flour, sugar, baking powder, and salt. In a small bowl slightly beat the eggs, add the milk and the melted 3 tablespoons of butter.
Combine the dry and wet ingredients just until they are mixed together, don't over mix. Fold the chopped cranberries into the batter.
Heat a skillet or a griddle. Add a little butter enough to coat the bottom of the pan. Using a large spoon or ladle add batter into the skillet. Cook for 2 to 3 minutes or until the top of the pancakes start to bubble and bottoms are browned. Continue to cook the overside for a 1 minutes or so.