Begin the butter a day ahead.For butter, cook berries, sugar and juice in a small pan over low heat for 1-2 minutes, stirring to dissolve sugar. Increase heat to medium-low for 1 minute until fruit just bursts. Add butter and zest. Remove from heat. Stir to combine (don't crush berries). Pour into 4 ramekins and chill for 2-3 hours until thick (it won't harden). For pancakes, melt butter in a small pan over low heat. Pour top layer of clear (clarified) butter into a bowl. Discard milky layer at base. Sift flour, baking powder, sugar and a pinch of salt in a bowl. Make a well in centre, add milks and eggs and whisk until smooth. Stir in vanilla.
Heat a large non-stick pan over medium heat. Brush with a little clarified butter. Using ¼ cup (60ml) batter for each, pour 2-3 pancakes into pan, spaced well apart.
Cook 2 minutes or until bubbles appear on top. Turn and cook for a further 1 minute until golden. Keep warm while you cook remaining pancakes, brushing pan with more butter between batches.
Pile 3 pancakes on each plate and serve with a ramekin of butter. Dust with icing sugar.
