Cut and remove seeds from peaches and then cut them into chunks (similar in size to raspberries).
Add the peaches, raspberries and honey (or sugar) in a saucepan and heat over medium heat for about 20 minutes, until it comes to a boil and then cooks further to form a fruit compote. If you want a thicker compote, heat/cook further. Set it aside. It can be stored in the fridge in an airtight glass jar.
In a large bowl, whisk together the flour, salt, sugar and baking powder. Set it aside.
In a jug, whisk the coffee and milk together until the coffee dissolves. Then add the butter and egg yolks and whisk again.
Now mix those two components (the wet ingredients and the dry ingredients). Mix to avoid any lumps and mix until just incorporated - do not over mix.
Leave this batter to rest for about 20-30 minutes, up to overnight. (This is optional, but resting the batter helps it hydrate properly that will result in fluffier pancakes).
With a dry whisk or hand-mixer, whisk the egg whites in a clean metal bowl until you have stiff peaks (If you stored your egg whites in the fridge overnight, that's okay. You can still go ahead and whisk the cold egg whites).
Add about ¼ of the egg whites into the rested batter, and fold it in, to loosen the batter. Add the rest of the egg whites in two batches, folding it in gently each time until just incorporated. Be careful not to deflate the mix.
Preheat griddle or nonstick pan to medium heat. Lightly brush some oil on the pan and pour ¼ cup of the batter. Cook for a few minutes until it has lightly browned and little bubbles appear on top (about 2-3 minutes - depending on the heat of your stove). Flip the pancake and cook for a few more minutes. Keep pancakes warm and covered in a warm place (oven) until you're ready to serve.