mix the berries together. zest the lime and add to the berries along with the torn mint and a little brown sugar.
combine the flour, caster sugar and the salt in a another bowl. whisk the milk and egg into the dry ingredients to form a smooth batter.
throw a handful of the brown sugar into a dry pan and gently heat until it dissolves and forms a light caramel. carefully add a shot of rum and cook off the alcohol (flambé if you feel confident by lighting the alcohol vapour!).
add a knob of butter and the berry mixture to warm through for a minute or two.
heat a new pan and melt the butter over a high heat. pour in a ladle of batter and swirl around the pan to create a thin even layer. cook the batter for about 2 minutes, until the pancake is golden brown, then flip and cook for another minute.
place the pancake onto a plate and spoon over a little sauce and some of the berry mixture.
fold the pancake in half and repeat with the sauce and berries. Fold in half again and pour a final spoon of sauce, berries and a drizzle of cream. serves 4