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.
Recipe taken from River Cottage Baby & Toddler Cookbook by Nikki Duffy,
foreword by Hugh Fearnley-Whittingstall.
Published by Bloomsbury.