Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
Let sit at least 10 minutes while heating the pan.
Put a ladle of pancake mix into buttered pan and flip when risen and cook other side for 2 minutes
Meanwhile, cut half of the strawberries in half and set aside.
Then quarter the other strawberries and mix them with the melted jam.
In large bowl, add the whipping cream and whisk until firm.
Mix the yogurt and honey and fold them through the cream.
In 3 1/2-quart glass trifle bowl, cut 3 of your pancakes in half and layer them againstthe bottom of the bowl, round side up. Then arrange some more pancakes at the bottom (cut them in half again if that makes it easier to layer.) Repeat the layer of half pancakes.
Put 1/3 of the cream mixture into a piping bag and pipe it all on top of the pancakes.
Sprinkle over half of the granola. Then layer the strawberry halves against the glass on top of the cream, alternating the direction of the strawberries’ tip.
Now layer the half pancakes as you did before and pipe the other 1/3 of the cream on top.
Sprinkle over the rest of the granola. Now spoon the quartered strawberries and jam over the cream. Pipe the rest of the cream on top and decorate with some more freshly quartered strawberries and some mint leaves.