Spiced Goat’s Cheese Pancakes with Brandied Fruits

method:

• Place the tangerines in a small saucepan with 40g caster sugar. Set over a low heat and stir occasionally until the sugar has melted and the tangerines begin to release their juice. Add the cranberries and allow to soften a little. Pour in the brandy and set aside to reheat later.
• Meanwhile, in a bowl beat the goat’s cheese with the mixed spice and egg yolks. Whisk in the flour and a small pinch of salt and mix well.
• Place the egg whites in a clean, dry bowl and whisk with 15g of caster sugar until they form stiff peaks. Gently fold them into the cheese mixture with a large spoon to make a fluffy batter.
• Place a non-stick frying pan over a medium heat. Add a few drops of olive oil until hot and drop three large spoonfuls of the batter onto the pan. Cook for two minutes or until set and golden, then flip over and cook for a further two minutes until lightly coloured. Continue adding batter and cooking pancakes until the batter is finished. It should make 12 pancakes.
• Keep the pancakes warm while you re-heat the fruit. Divide the pancakes between four plates and dust with the remaining good pinch of caster sugar. Spoon the warmed fruit over the pancakes and serve immediately.