Make the sauce first.
Put all the ingredients in a small pan and bring to the boil. Immediately turn the heat down and simmer for about 8 minutes. The raisins will plump up and the liquid will form a syrup (this will thicken much more as it cools).
You can either serve the sauce warm or at room temperature, but you shouldn’t refrigerate it as it will get too firm.
To make the pancakes, sift the flour, baking powder, sugar and salt into a mixing bowl. Make a well in the centre and put the yogurt in the middle, followed by the beaten egg. Whisk the wet ingredients with a fork, gradually bringing in the dry ingredients.
Gradually add 50ml (2fl oz) water to help to combine everything. You should end up with a thick pancake batter, like the batter for Scotch pancakes.
Heat a couple of knobs of the butter in a non-stick pan and cook 2 pancakes at a time.
Each one should be made with roughly 1½ tbsp of the batter and should be 8-10cm (3-4in) wide. When you see little bubbles forming on the top of the pancake, flip it over and cook the other side until it too is golden. It takes 3-4 minutes on each side.
Keep adding butter as and when you need it, but keep the pan over a medium heat so the butter doesn’t burn.
Serve each person with 2 pancakes topped with Greek yogurt and spoonfuls of the sauce, scattered with toasted flaked almonds or chopped pistachios, if you like, for extra panache.