Place the thawed raspberries into a blender with the cinnamon, icing sugar, orange zest and honey. Puree until smooth. Strain through a fine sieve to remove all the seeds. Now add to the yoghurt and mix in well.
Sift the flour and place in a bowl with the salt and sugar and mix together. Make a well in the centre and add the egg and oil. Using a small whisk, add the milk bit by bit and mix until the batter is smooth.
Heat a frying pan (preferably a non stick pan) and add a light coat of olive oil spray. Drop tablespoon size quantities of the batter and cook until bubbles start to form. Flip the pikelets and cook for another minute until golden.
Serve with a dollop of raspberry yoghurt on each pikelet and some extra honey if you like.