For the raspberry butter, crush the raspberries on a plate with a fork. Beat the butter with a hand mixer until pale and creamy. Stir in the crushed raspberries and honeycomb. Refrigerate if it™s a hot day.
Combine flour and sugar in a large bowl. Whisk the buttermilk and eggs together in a jug. Pour into the flour mixture and whisk until well combined.
Heat a medium, nonstick frying pan over a medium heat until hot. Brush with melted ghee or butter. Pour 1/4 cup of batter into the pan. Cook for 2 minutes, or until bubbles appear on the surface. Turn over and cook a further 3 minutes, or until golden and cooked through. Remove to a plate and keep warm. Repeat to make 12 hotcakes.
Place two hotcakes on a plate. Top with a dollop raspberry butter and fresh raspberries. Serve.