In a jug, whisk milk, egg and vanilla together.
Sift flour and Bi-Carb into a bowl. Stir in sugar and desiccated coconut. Make a well in the centre and add milk mixture and mixed berries. Whisk until just combined.
Heat a large non-stick frying pan over medium heat. Brush pan with melted butter. Using a cup of mixture per pancake, cook pancakes until bubbles appear on surface (approximately 3-4 minutes). Turn and cook a further 3 minutes or until cooked through.
Transfer to a plate. Repeat with remaining mixture. Ensure pan is brushed with melted butter between batches.
Top with butter, fresh berries and either thickened cream or thick vanilla yoghurt.