In a large bowl, whisk together buttermilk pancake mix, eggs and milk. Set aside for 5 minutes to rest. This will be the pikelet mixture.
Heat a non-stick fry-pan on low-medium heat. Add 1 1/2 tablespoons of batter to pan. Cook for 2-3 minutes until surface bubbles start to pop then flip and cook a further 2 minutes.
When ready to serve, place cream in a large bowl or bowl of your stand mixer and use electric beaters to beat to soft peaks, about 3 minutes. Top pikelets with cream and raspberry chia compote.