Kids love pancakes. They also love making them, especially the tossing and catching aspects. Of course, this does occasionally mean than it is necessary to clean pancakes off the floor - or the ceiling! Appropriate parental supervision during the preparation is, of course, required.

Put four ounces of plain flour in a food processor. Add half a teaspoon of salt and an egg. Then add a quarter of a pint of milk and process until a smooth paste is formed. Then add another quarter of a pint of milk, and process again, to make a smooth batter.

For kids, I like to use a small-ish and lightweight frying pan, so that they can easily handle the tossing and catching. Put a teaspoon of vegetable oil in the pan and wipe around with a piece of kitchen paper, then get the pan hot over the cooker.

Use a small ladle, and pour a little of the batter into the hot pan, tilting the pan to make sure that the base is completely covered by a thin coating. Cook until the batter has set completely, and only then (and not before) loosen the edges with a spatula.

Now, the toss! Make sure the pancake is completely loose in the pan, then flip over with a quick movement. (Stand away from the cooker and any hot surfaces while doing this.) Cook for a minute only on the other side, then slide out onto a plate.

What you eat with your pancakes is up to you, but some combination of lemon wedges, honey and chocolate sauce usually seems to fit the bill!