Prepare the pancake mix according to package directions, adding a little extra water to account for the thickening effect of the berries and chocolate chips.
Slice the blackberries and raspberries in half.
Preheat a griddle to medium heat.
Coat the griddle generously with unsalted butter.
Scoop the pancake batter onto the griddle.
Evenly place the halved blackberries and raspberries on each pancake.
Sprinkle a pinch of Maldon Sea Salt over the batter.
Add chocolate chips on top.
Flip the pancakes when bubbles begin to form and the edges start to set.
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