Mulberries are sweet, but the best ones have a bit of acidity that adds character to their flavor. One tasty way to contain the juicy, even messy, berries is to suspend them in hot pancakes and use more for garnish.
Whisk together flour, sugar, baking powder, and salt in a medium bowl; set aside. Whisk together eggs and melted butter in another medium bowl. Gradually add milk, and whisk until combined. Pour the egg mixture into the flour mixture, and whisk until just combined.
Heat a griddle or heavy skillet over medium-high heat until hot but not smoking. Brush lightly with oil, and reduce heat to medium. Ladle 2 tablespoons batter into skillet; place 4 to 5 mulberries in pancake, and cook until bubbles appear on edges of pancake, 1 to 1 1/2 minutes. Flip, and cook until set and bottom is lightly browned, about 1 1/2 minutes more. Adjust heat if needed. Repeat with remaining batter, cooking 3 or 4 pancakes at a time. (To keep cooked pancakes warm, place them in a 200 degrees oven.) Serve with butter and maple syrup; garnish with mulberries.
You can substitute other berries--such as red or black raspberries, blueberries, or blackberries--for the mulberries.