How to Make It
Place pancakes on a work surface. Using a rolling pin, roll out pancakes to 8 inches in diameter. Cut each pancake into 8 equal wedges.
Heat oil in a medium stockpot over high to 325°F. Working in batches, fry pancake wedges until crispy and brown, about 2 minutes. Using a slotted spoon, transfer fried pancake wedges to a plate lined with paper towels to drain; blot excess grease with additional paper towels.
Stir together strawberries and sugar in a medium bowl. Let stand until slightly syrupy, about 10 minutes.
Place fried pancake wedges on a serving platter. Top evenly with strawberry mixture and blueberries. Drizzle evenly with chocolate syrup. Dollop with whipped cream, and garnish with mint. Serve immediately.