1.To make raspberry butter, push raspberries through fine sieve into small bowl; discard seeds. Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy. Beat in raspberry puree.
2.Sift flour, cocoa and sugar into small bowl; whisk in egg and buttermilk.
3.Heat greased large heavy-based frying pan; drop tablespoons of batter into pan. Cook pikelets until bubbles appear on surface; turn pikelets with metal spatula to brown the other side.
4.Serve pikelets warm with raspberry butter and fresh raspberries.