I don't have a griddle, so I just use two non-stick skillets to keep the pancakes flipping!
The pancakes freeze well, the berries refrigerate well, and the whole recipe reheats very well. The pancakes will be best within 3-4 weeks, and the berries will probably last that long too, in the fridge, when sealed tight. To freeze, I put small pieces of parchment in between the pancakes. When I'm ready for them, I microwave three pancakes, and a few spoonfuls of the berries, which will have made a bit of syrup in its bowl. I
microwave them separately, but simultaneously (so the syrup doesn't soak into the pancakes before I'm ready for it to!) for
90 seconds.
Remove the parchment paper, pour on the fruit syrup, and enjoy your 90 second gourmet breakfast!