Prepare a day ahead: bring cream to a boil in a small sauce pan. When it is slightly bubbly (avoid boiling) remove from the heat and add the white chocolate, cut to cubes. Mix thoroughly until the chocolate is completely absorbed. Transfer to a bowl, cover and refrigerate overnight. Prepare the pancake batter: to a bowl add the yogurt, milk, eggs, date honey and sugar. Beat well with a hand mixer or whisk. In a separate bowl sift together flour, baking powder and salt. Add the flour mixture to the liquid mixture and mix just until united. Cover, and set aside for 30 minutes before frying. Finish preparing the cream: cream the white chocolate mixture in a mixer or hand mixer with the sugar until whipped cream is formed. Add vanilla extract and fold in the yogurt.

Fruit salad: mix all the ingredients for the salad together in a bowl and set aside for 30 minutes to absorb all the flavors. Fry the pancakes: spray a large non stick pan, or pancake pan with oil. When the pan is hot, pour batter creating 3-4 pancakes. When the bottom side is golden and the top is bubbly, it’s time to turn them with a spatula to the other side. When golden on both sides remove from heat and repeat with the remaining batter. For serving: place 2-3 pancakes in a decorative serving plate. Drizzle with some maple or date honey syrup. Place a good spoonful of white chocolate cream and fruit salad. Serve immediately.