Soak the berries in brandy and set aside.
Whisk the milk, eggs, melted butter and the vanilla.
Whisk in the baking powder and castor sugar, then add half the flour.
Whisk well, then add the remaining flour and cocoa powder.
Set aside to stand for half and hour.
Heat a a large non-stick pan over a high heat.
Once hot, reduce the heat to medium and brush the pan with a little melted butter.
Fry spoonfuls of batter in the pan, leaving space for spreading.
Cook until bubbles form on the surface, then turn and cook on the other side.
Remove from the pan, set aside on a plate and cover.
Repeat with the remaining batter and melted butter.