Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency. Fold in the sweetcorn, carrot, parsley, goat's cheese and seasoning.
Add teaspoons of the melted butter to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter. Flip and cook the other side once golden underneath; usually 1-2 minutes.
Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely. Arrange 2-3 pancakes on serving plates when ready to eat.