Combine 350g/12oz yogurt with the maple syrup and set aside.
Combine the remaining yogurt with the egg, and beat well. Add the pancake mix and blend to combine.
Heat a greased 20cm/8in frying pan over a medium heat. Spoon 50ml/2floz of the batter into the hot pan, and gently spread out. Cook until the edges are firm and the underside is golden. Flip over using a spatula or palette knife, and cook on the other side. Repeat with the remaining batter.
Serve warm with the chopped fruit and maple yogurt sauce.