Blueberries add a surprise burst of sweet flavour in these pancakes. Enjoy them in the summer when blueberries are in season, or use frozen berries any time of the year.

2 cups all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 cups buttermilk
3 tablespoons vegetable oil
1 cup fresh or frozen blueberries, thawed if frozen, rinsed and dried

In a medium bowl, combine flour, Brown sugar, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, buttermilk, and oil. Add dry ingredients and whisk until just blended.
Preheat a nonstick griddle or skillet over medium-high heat. Lightly spray or brush with oil. Pour ¼ cup batter onto griddle for each pancake. Scatter a few blueberries on top of each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook until other side is golden, about 1 minute longer. Serve with toppings of your choice.

Makes 16 pancakes.

150 gram roasted peppers
3 garlic cloves
25 gram parsley
5 millilitre vegetable or olive oil
vinegar or lemon juice to taste
salt to taste

Cut the peppers into wide strips and roll them into cones.
Chop the garlic and the parsley and sprinkle them over the peppers.
To serve, season with salt, vinegar and oil.