Sift the flour into a large bowl and mix in the sugar, baking powder and a pinch of salt. Make a well in the middle. Break the eggs into the well and start whisking slowly. Add the milk and water mixture in a steady stream, whisking constantly.
Add a pinch of salt and the chopped California prunes into the batter.
Cover and set the batter aside to rest for 30 mins.
Heat a non-stick frying pan greased with melted butter, over medium heat. Add spoonfuls of batter to make pancakes the size you prefer. Cook until tiny bubbles form on the surface, then flip and cook the other side. Remove when they're golden on both sides.
For the cranberry sauce:
Add cranberry, sugar, orange zest and water into a small pot and heat gently. Cook until the sauce thickens and has reached a syrup texture.
Remove from the heat and mix in the orange juice and a pinch of salt.
Pour the cranberry & orange compote over the top of hot pancakes. Enjoy!