Mix the flour, milk, butter, eggs, 1 tablespoon of sugar and salt together with a whisk until it's mixed thoroughly.
Melt butter in a pan on medium heat. Pour thin layer of batter to cover the pan and cook until the top of the pancake is cooked through and lift pancake to check that the bottom side isn't sticking to the pan. Flip the pancake to cook the other side.
Repeat step 2 with the rest of the batter. While pancakes are cooking, cook the raspberries with 2 tablespoons of sugar to make the compote.