Put cornbread mix in bowl.
2. Mix all wet ingredients together and add to dry. Stir just until combined. Let sit for 10 minutes.
3. Pour by tablespoonfuls onto medium-hot griddle to make 3 inch pancakes. Flip when bubbles appear and cook for another few minutes but don't undercook - you may need to turn heat down to make sure these cook all the way through. Set aside on plate (no need to keep warm).
Put 1 cup of berries and other ingredients in a small saucepan. Bring to a low boil, turn heat down and cook for 5 minutes on low. Add remaining cup of berries and simmer for another 5 minutes. Pour into a heatproof dish to cool.
Put cream and yogurt in a bowl and whip with electric mixer until soft peaks form (you may be tempted to add sugar to this but I advise against it - the completed trifle is plenty sweet. )