Preheat the oven to 200C/400F and spray a 12 hole muffin tin with cooking spray. Make sure to spray it really well otherwise the pancakes may stick.
Place milk, flour, eggs, butter, salt and vanilla extract into a large bowl or the bowl of your stand mixer and mix on high speed for 3 minutes.
Mixture will be smooth and light. Divide the batter between your greased muffin holes, fill each one half way.
Place in the oven for 12-15 minutes until risen and golden. They will be REALLY puffy and big, but will start to sink down as they cool.
Leave to cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely. I found it easier to run around the edge of each pancake with a sharp knife to help loosen them up.
Once cooled completely, place 1tbsp of applesauce into the centre of each pancake and top with a few of the chopped fresh cranberries.
Pancakes will keep in an airtight container, at room temperature for 2 days with filling, 5 days without.