1.Sift flour and sugar into large bowl; whisk eggs, buttermilk, melted butter and rind in medium bowl. Gradually whisk egg mixture into flour mixture; whisk until mixture makes a smooth batter. Transfer batter to large jug. Cover; refrigerate batter 30 minutes.
2.Spray large heavy-based frying pan with cooking-oil spray. Pour ¼ cup of the batter into heated pan, making 4 pancakes at a time; cook until bubbles appear on surface. Turn pancakes; cook until browned. Remove from pan; cover to keep warm. Repeat with remaining batter to make 16 pancakes in total.
3.Beat softened butter in small bowl with electric mixer until light and creamy. Beat in jam until combined.
4.Serve pancakes topped with raspberry butter.
If you don’t have buttermilk in the fridge, use regular milk with two tablespoons of vinegar or lemon juice added. Let stand for 10 minutes and it will be ready to use.Note