In a blender, whisk the egg whites, egg, ordinary flour, whole-wheat flour, wheatgerm, vanilla essence, hazelnut oil and cinnamon. Add the milk slowly to the mix in the blender and whisk to combine. Leave the mixture in a jug overnight to thicken. Slice the strawberries in half and then blitz in a blender. Once smooth, pour the coulis through a sieve and into a bowl for later. For the orange yoghurt sauce, mix in a bowl the orange juice, Greek yoghurt, mace, nutmeg, honey, orange and lemon rind. Peel and shred the mango, slice 12 strawberries and peel and slice 1 kiwi to use as a filling for the pancake. To cook the pancake, melt some butter into a flat pan on a very high heat. When hot, use a ladle to pour one amount of the pancake batter onto the pan. You need to move the batter around quickly so that it covers all the surface of the pan. Let the pancake cook for 1 minute and then flip the pancake over and cook the other side for about 10 seconds. Use a palate knife to help flip the pancake. When cooked place on a plate and repeat the process to make more pancakes. To serve, place two pancakes, in half, back to back on a plate. Spread some cottage cheese on the inside of each folded pancake then pile some of the chopped fruit on top and fold over the pancake flap to cover the fruit. Garnish with fruit all around the outside and pour the two sauces down the middle of the two pancakes and around the edge.