Custardy Oven Pancake with Berries

Thanks to Rusty Jackson for this recipe, which he got from a friend in California. I tried it and it's beautiful and delicious...great for brunch!

Oven Pancake with Berries

4 large eggs
5 1/2 teaspoons honey, divided
1 teaspoon lemon zest
3/4 teaspoon salt
1 cup flour
2 1/2 cups milk
2 cups raspberries, divided
1/4 cup butter, cut into chunks
1 pound strawberries, hulled and sliced (or another fruit)

Place an ovenproof 12-inch frying pan or 9 by 13 inch pan in the oven and preheat to 425.
Whisk eggs, 1/4 cup honey, and lemon zest in a bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
Puree 1 cup raspberries in food processor or blender until smooth. Strain. Discard seeds.
Remove pan from oven. Add butter and swirl until melted and golden.
Pour in batter. Pour raspberry puree over batter in wide ribbons.
Reduce heat to 400 and bake until pancake is golden -- about 30 minutes.
Let stand 10 to 15 minutes to firm (otherwise pancake will fall).
Combine strawberries, remaining raspberries, and remaining honey in a bowl and let stand for at least 10 minutes. Add honey to taste.
Cut pancake into wedges. Spoon half of the fruit mixture over pancake wedges, and serve the rest on the side.