Sift the flour, cinnamon, baking powder and a pinch of salt into a large bowl. Make a well in the centre and add the eggs and milk. Mix together with a handheld electric whisk for 2-3 minutes until smooth.
Melt half the butter in a large frying pan. Spoon 3-4 large tbsp of the pancake mix into the pan and cook for 2 minutes on each side or until golden and cooked through. Remove from the pan and repeat with the remaining mixture.
Meanwhile, heat the remaining butter in a non-stick frying pan and add the apples. Sprinkle over the brown sugar and cook for 10-12 minutes until just soft and golden, stirring occasionally. Add the blackberries and 2 tbsp water, and simmer for a further 1-2 minutes.
Warm the pancakes, divide the fruit mixture between them and fold to make triangles. Serve each pancake with 1 tbsp Greek style natural yogurt and a sprinkling of ground cinnamon.