Combine the flour and sugar in a medium bowl; make a well in the centre. Gradually whisk in the combined egg and buttermilk until batter is smooth. Stir in raspberries.
Heat a large frying pan over moderate heat. Add half of the butter; swirl to coat the pan. Drop tablespoons of the batter in pan for each pikelet. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn; cook for 1-2 minutes or until cooked through. Transfer to a plate.
Repeat with remaining butter and batter to make 8 pikelets. Serve warm or cold.