Fruit Pancakes

Perfect fruit pancakes should be slightly risen, crisp in places and pleasantly juicy or tangy, depending on the fruit used. Lighten the batter with egg whites and fold in pieces of fruit. Prepare the fruit according to type, discarding tough skin, cores and stones. Use 225 g fruit - apples, plums, pineapple, cherries or blueberries, 75 g plain flour, 2 tbsp caster sugar, 100 ml single cream, 1 egg, separated, with caster, cinnamon or icing sugar to serve. Serve fruit pancakes immediately a