Pumpkin Seed Drop Scone Recipe From Hugh Fearnley-Whittingstall

Put the flour, baking powder and salt into a bowl and combine them with a whisk.

Measure the almond or oat milk into a jug. Add the eggs, oil and honey (leave out if giving to babies under one year) and whisk together thoroughly so the honey dissolves.

Make a well in the centre of the dry ingredients and slowly pour in the dairy-free milk mixture, whisking as you go. Keep whisking until you have a smooth batter. It should have a slightly gloopy consistency that will pour thickly but easily from a ladle. (If it seems unmanageably thick, add a little water – if very thin, a little more flour). Stir in the pumpkin seeds.

Place a non-stick frying pan over a medium heat and brush with oil. When hot, drop in puddles of the batter with a ladle, making each one 6–7cm across – you should get 4 or 5 in the pan at a time. Cook for about 1-½ minutes until the pancakes start to rise and bubbles are showing on the surface. Flip over and cook for another 1–2 minutes until golden brown on both sides and cooked through. Repeat with the remaining batter, brushing the pan with a little more oil as you go.

Serve the hot pancakes straight away with marmalade, maple or agave syrup, jam or fresh fruit. Alternatively, dish them up with egg and bacon as an alternative to bread or toast.