Mix together all dry pancake ingredients in large bowl.
Whisk egg yolk and crème fraîche into the milk in separate bowl and beat into dry ingredients to form a thick batter. Cover, leave in a warm place for 1 hour.
Whisk egg white until stiff, fold into batter, cover and leave for a further hour.
Preheat oven to 200°C (fan oven 180°C), gas mark 6.
Put squash, garlic and pine nuts in a roasting tin. Whisk together conserve, olive oil, lemon juice and orange juice; stir half the mixture into the squash and garlic. Roast in preheated oven for 45 mins or until golden, then stir in the remianing apricot mixture.
Heat a small, non-stick frying pan; brush lightly with butter. Swirl in about 2 tbsps of batter to make a thin layer about 10cm round. Cook for 40 secs before flipping and cooking for a further 40 secs. Tip onto plate, keep warm while you continue.
Put pancakes on a baking sheet, spread with goats' cheese. Pop under a hot grill until golden. Spoon over the roasted butternut squash; serve finished with chopped herbs.
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