Heat a non-stick 11 or 12 inch skillet to medium high heat, and toast the walnuts until lightly browned and fragrant.
Then remove them from heat, and pour into a bowl and set aside.
Set the skillet back over medium high heat, and add the cranberries, maple syrup and water.
Once boiling, bring the heat down to medium and simmer for 10-12 minutes or until the cranberries soften and the mixture thickens (coating the back of a spoon).
Remove the skillet from heat, and pour into a separate bowl. Set this aside and then rinse the skillet.
Combine the flour, baking powder, salt, cinnamon and 2 tablespoons of sugar in a large bowl.
Slowly whisk in the milk and then the egg yolks, beating until well blended and smooth. Set this mixture aside.
In a separate bowl, whip the egg whites to soft peaks. Gradually add in the remaining 2 tablespoons of sugar and continue to whip until stiff peaks form.
Heat the skillet over medium-low heat, and add in 1 tablespoon of butter.
Once the skillet is heated and the butter melted, gently fold in the egg whites into the flour mixture. Make sure the whites are fully incorporated in the batter before pouring it into the skillet. Then cover with a lid.
Cook the first side for approximately 5-7 minutes. Once the sides pull away from the pan and the bottom is golden brown, gently slide the pancake onto a large plate.
Set the pan back over the heat and add the other tablespoon of butter, tilting the pan to coat the bottom evenly.
Then place the pan over the plate and flip quickly so that the second side of the pancake is now touching the pan. Cook the second side another 4-5 minutes, and then carefully slide the pancake onto a serving plate.
Slice into squares and top with cranberry compote, walnuts, maple syrup and powdered sugar. Serve immediately.