Whisk egg, milk and half the vanilla in a jug. Combine flour, sugar and a pinch of salt in a bowl. Make a well in the centre. Whisk in egg mixture until just combined. Pour batter into a plastic squeeze bottle. Stand for 15 minutes to thicken slightly.
Meanwhile, heat syrup, rind and remaining vanilla in a small saucepan over medium heat for 2 minutes or until small bubbles start to form. Add berries and remove from heat. Set aside.
Spray a large frying pan with oil. Heat over medium heat. Pipe small dots of pancake batter, each about 2.5cm in diameter, in pan. Cook for 1 minute or until edges are set and light golden. Remove pan from heat. Using a small spatula, turn pancakes, then return to heat and cook for 1 minute or until golden and set. Transfer to a tray.
Serve pancakes topped with berry mixture and yoghurt.