Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of milk if it’s too thick.
Prepare all the toppings in small bowls, slicing the fruit.
Heat a frying pan over a medium heat, brush with oil, then pour out any excess.
Drop heaped tbsp of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.
Carefully flip and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.
Layer the pancakes up with the fruit and butter, drizzle over the honey and spoon on the yoghurt.