1. Heat the oven to 220c
2. Whisk together the eggs, milk, salt, sugar and a tablespoon of the melted butter. Tip the flour into a bowl and make a well. Slowly pour in the egg mix whisking as you go, slowly incorporating the flour till you have a smoother batter. Leave to stand for 15 minutes.
3. Place the raspberries in a pan over a medium heat, squeeze in half and lemon and add the icing sugar. The raspberries will start to collapse, bring to a simmer for 2 mins and take off the heat.
4. Place your pan over a very high heat till smoking, add the butter and swirl around the edges, immediately add your pancake mix and place in the oven for about 15 minutes till all puffed up and golden.
5. Take out the oven and dust with icing sugar. To serve dollop on the mascarpone and then spoon over the raspberry and finish with a drizzle of honey, or honeycomb.
Or if you prefer a healthier option try these Hermosa Protein Pancakes.
Join Erika on Instagram Live this Shrove Tuesday for a live cooking demonstration. Click here for more details.