These fruit-studded drop scones are perfect for cooking with children. If your children object to cooked blueberries, make the pancake batter without the fruit and serve raw on the side. For babies: Cut the pancakes into grabbable strips and leave off the honey or syrup.
- Put the flours, baking powder and sugar in a large bowl and combine thoroughly. Lightly beat the eggs together with the milk, then pour slowly into the flour, whisking all the time, to form a smooth batter. Stir in the melted butter, then the blueberries.
- Heat a little oil in a large, non-stick frying pan over a medium heat. Drop small ladlefuls of the batter into the pan, cook for a couple of minutes, until bubbles start to appear on the surface of the pancakes, then flip over and cook for a couple of minutes more. Check that the first one or two are cooked right through to the middle, so you know you’re getting the timing right. Remove to a warmed plate, and repeat with the remaining batter, adding a little more oil to the pan if necessary.
- Serve the pancakes warm, with a smear of butter and a trickle of honey (not for under-ones) or maple syrup.
Recipe taken from River Cottage Baby & Toddler Cookbook by Nikki Duffy,
foreword by Hugh Fearnley-Whittingstall.
Published by Bloomsbury.