First make the compote - put the cranberries, raspberries, orange juice and sugar in a small pan and heat over a medium heat. Heat for around 10-15 minutes until the cranberries pop and break up and the mixture thickens slightly. Cool slightly, but it is good serves warm.
Meanwhile, whisk the egg yolks, flour, milk, vanilla, lemon zest and salt in a bowl.
In a separate bowl, whisk the egg whites to a soft peak. Whisk in the sugar until well mixed then gently fold the mix in to the flour-milk mixture.
Heat the butter over a medium heat in a small skillet and swirl so the base has a thin coating. Add the pancake mixture and allow to cook approx 5 minutes until gently brown on the underside.
Use one or two spatulas to flip over the pancake. Don't worry if it doesn't work perfectly (it rarely does - I got a nice splash on my shirt doing it), you are going to be breaking it up soon anyway.
As it's cooking on the other side, use two forks to break up the pancake into chunks. Allow it to cook on the other side around 5 more minutes, until gently brown and cooked through.
Dust with confectioner's/icing sugar and serve with the compote while still warm.