Heat the sugar and water until the sugar dissolves, simmer for 3 minutes.

Put all the berries together into a heat proof bowl, pour over the hot sugar syrup and mix gently, ensuring all the berries are coated with the syrup. Rest for 5 minutes before using.

Place Edlyn Buttermilk Pancake Mix and water into a bowl. Beat well until the mixture is a smooth batter.

To achieve 20 pancakes – two per serve, use a 90 ml ladle as a measure.

Cook pancakes over a medium heat (in a lightly buttered non stick frypan), until golden on both sides. Keep cooked pancakes in a warm place.

Arrange 2 pancakes on a warm plate, top with some of the berries and syrup, and dust with icing sugar. Ice-cream or whipped cream can also be used as an accompaniment.