For the yuzu lemon curd:

1. Put the lemon zest and juice, yuzu juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
2. Whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–12 minutes, stirring every now and again, until the mixture is creamy.
3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal.

For the pancakes:

1. In a medium bowl, sieve together flour, powdered sugar, baking powder and then add salt. Mix well with a whisk.
2. In a second bowl stir together milk, melted butter, vanilla extract and the egg yolk.
3. In a third bowl whip the egg whites either with a whisk or electric whisk and 3-4 minutes until stiff peaks form.
4. Stir milk mixture into dry ingredients until just combined.
5. Gently fold whipped egg whites into the batter until just incorporated - try not to over mix.
6. Preheat a deep skillet with a lid over low heat and spray the inside of the stainless steel baking ring with nonstick spray and place in the preheating pan.
7. Fill each ring 3/4 full with batter. Place lid on the pan and allow to cook for 8 minutes.
8. Slide a spatula underneath to lift the pancake and ring to quickly flip it over. Allow to cook another 2-3 minutes until golden.
9. Serve immediately, dust with icing sugar, a good helping of yuzu lemon curd and fresh raspberries.