Whisk together the eggs, milk, salt and sugar with the melted butter. Tip the flour into a bowl and make a well. Slowly pour in the egg mixture, whisking as you go, until all of the flour is incorporated and you have a smoother batter. Leave to stand for 15 minutes.
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.
Place your pan over a very high heat until smoking, add the butter and swirl around the edges, immediately add your pancake mix and place in the oven for about 15 minutes until all puffed up and golden.
Remove from the oven and serve immediately. Dollop on the mascarpone and then spoon over the raspberries. Finish with a dusting of icing sugar, a drizzle of honey and some crumbled chunks of honeycomb.