Place all the batter ingredients in the processor. Whizz until well blended.
Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute.
Transfer to a plate and keep warm while you cook the rest (makes about 16.)
To make the sauce – heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra yoghurt if you wish.