Method

• 1.
  Whiz flour, milk, egg, 1/4 cup (60ml) water and 1/2 teaspoon salt in a processor or blender until smooth. Transfer to a jug, cover and set aside for 1 hour.
• 2.
  Place a large non-stick frypan over medium heat and brush with a little melted butter. In 2-3 batches, add 1 tablespoon 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.
• 3.
  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.