tblsp honey, divided
tsp lemon zest
cups raspberries, divided
cup butter, cut into chunks
lb strawberries, hulled and sliced (or another favorite fruit)
Set an ovenproof 12 inch frying pan or 9x13 pan in oven and preheat oven to 425. Whisk eggs, ¼ cup honey, and the zest in a medium bowl to blend. Add salt, flour, and ¼ cup milk and whisk until smooth, then whisk in remaining milk. Puree 1 cup raspberries in a food processor until smooth. Strain; discard seeds. Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour rasbperry puree over batter in wide ribbons. Reduce heat to 400 and bake pancake until deep golden, 30 minutes. Let stand 10-15 minutes to firm up (pancake will fall). Combine strawberries and remaining raspberries and 1 ½ tablespoon honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut into wedges.