First, warm the California Prune and orange juices in a small pan until just starting to bubble, then add the California Prune pieces, cover and set aside for ten minutes (or more if you have time).
Sieve the flour and baking powder into a large bowl, and once done make a well in the centre of the mix. In another bowl mix together the milk and eggs, whisking so that they’re properly blended.
Slowly pour this egg mixture into the middle of the flour bowl, whisking all the time and gradually incorporating the flour mix.
Once all the flour has been mixed in, give it a couple of more slight mixes, but don’t over-do it.
Use a slotted spoon to remove the prunes from the warm juice, shaking to remove excess juice, and add them, and the orange zest, to the batter, stirring them in gently. Leave the batter to stand for ten minutes.
Meanwhile, place the pot containing the remaining prune and orange juices over a high heat and leave to bubble fiercely for about 2 minutes, until the mixture has reduced by half and is thick and sticky. Put to one side.
In a large, heavy-based frying pan, melt the butter over a high heat. Use kitchen paper to wipe out the excess butter. Retain the paper for wiping between batches of pancakes.
Once the pan is ready add 2 or 3 large tablespoons of batter (quickly giving the batter a stir beforehand), equally spaced out. Once bubbles start to appear on the top of the pancakes, carefully flip them. Leave to cook for about 1 minute, then transfer to a large plate and cover with a tea towel while you make the remaining pancakes in batches. Use the kitchen paper that has the melted butter on to wipe the pan between the batches.
Serve 2 per plate, topped with a dollop of natural yoghurt and drizzled with the sticky reduced juice. Eat immediately. You can top with fresh mint and raspberries if you want them to be even prettier.