Start with the stewed raspberries. Place them in a pan with the lemon zest and 50g sugar and cook down for 10 minutes. Meanwhile, mix together the 1 tbsp pistachios, 1 tbsp honey and 100g cream cheese together in a bowl and chill. To make the pancakes, place the flour, salt, baking powder and sugar in a medium sized bowl and mix together. Place the skimmed milk powder into a jug and add in 130ml cold water. Mix together then crack in the egg and mix. Pour into the flour mixture and whisk together to a smooth pancake batter. Stir in the 2 tbsp melted butter. Heat a small frying pan with a little butter, pour out any excess. Spoon in the batter and  fry the pancakes on both sides for 1-2 minutes. To serve, layer the pancakes with the cream cheese mixture and the stewed raspberries. Serve with extra pistachios, raspberries and mint leaves on top.