Bring the cranberry juice, honey and lemon juice to the boil. Reduce to approx. 100 ml, leave to cool.
Mix the cranberries with the lemon juice, cover and leave to steep for approx. 15 mins. Drain the cranberries. In a bowl, mix the flour with all the other ingredients up to and including the sugar. Combine the melted butter, Dessert Extrafin and egg yolks, stir in. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Heat the clarified butter in a non-stick frying pan, then reduce the heat. In batches, pour enough batter into the pan so that each pancake is approx. 5 mm thick and approx. 4 cm in diameter. Top each pancake with 3 slices of banana. Once the underside is cooked and separates from the pan, turn the pancake and cook for a further 2 mins. Cover the pancakes and keep warm. Top the remaining 6 pancakes with the drained cranberries instead of banana.
Serve the pancakes with the cranberry sauce.