Bring the berries and water to the boil in a pan. Cover and simmer over a low heat for approx. 5 mins.
Mix the flour, salt and baking powder in a bowl, create a well in the middle. Combine the milk, egg yolks and lemon juice, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg whites turn glossy. Carefully mix the egg whites into the batter.
Heat the clarified butter in a non-stick frying pan. Place the metal rings in the pan, pour ⅛ of the batter into each one, creating pancakes approx. 7 cm in diameter. Reduce the heat, cover and cook over a low heat for approx. 6 mins. until the undersides separate from the pan, turn the rings over carefully, finish cooking for a further 6 mins. Remove the pancakes from the rings, cover and keep warm. Prepare the remaining pancakes in the same way. Serve with the compote and fresh blackberries, dust with icing sugar.