Mix the eggs, flour and milk together to make a pancake batter.
Melt some butter in a small frying pan. When hot put in a ladle of the batter to make a pancake. Cook until golden on both sides. Repeat until the mixture has been used up.
Melt a little more butter in the pan and sauté the butternut squash and the apple until soft.
Add the brown sugar and allow to caramelise.
Remove from the heat and stir in the Greek yoghurt.
Spoon the yoghurt mixture equally between the pancakes and serve.