• 1/2 cup (75g) plain flour
  • 1/4 cup (60ml) milk
  • 2 eggs
  • 20-40g unsalted butter, melted
  • 125g soft goat's cheese
  • 1/4 cup (80g) cranberry sauce
  • 2 tbs finely snipped chives
  • Whiz flour, milk, egg, 1/4 cup (60ml) water and 1/2 tsp salt in a processor or blender until smooth. Transfer to a jug, cover and set aside for 1 hour.
  • Place a large non-stick frypan over medium heat and brush with a little melted butter. In 2-3 batches, add 1 tbs batter for each small pancake, leaving room to spread. Cook for 1 minute, then turn and cook for a further 30 seconds or until golden. Remove to a plate and cover with foil to keep warm. Repeat with remaining batter, brushing the pan with more butter as needed, to make 12 pancakes.
  • To serve, spread each pancakes with some goat's cheese and 1 teaspoon of sauce. Sprinkle with chives and pepper, then fold over and serve on a platter.