Bacon And Lancashire Pancakes Recipe

• 1 x Egg
• 275 ml Lowfat milk and water mixed, (half and half) (9fl ounce)
• 120 gm Self raising flour, (4oz)
• 275 ml Cream, (9fl ounce)
• 120 gm Lancashire cheese for sauce, rest to sprinkle on bacon (4oz)
• 100 ml White wine, (3 1/2fl ounce)
• 1 tsp Cornflour
• 3 x Rashers of bacon per pancake

1. Whisk together the egg, lowfat milk and water, self raising flour and salt.
2. The batter should be light sufficient to make thin pancakes.
3. If not light sufficient, add in a little more water.
4. Using a teflon coated pancake pan, make your pancakes.
5. As a starter - 1 pancake per person.
6. As a main course - 2 pancakes per person.
7. Spread out pancakes.
8. Grill 3 rashers of bacon per pancake.
9. Cover the pancakes with bacon, cutting bacon where necessary to make it fit.
10. Sprinkle grated Lancashire cheese over bacon and roll up pancake.
11. Place the pancakes on a tray in a cold oven.
12. N.B.
13. It is best to use sweet cured or possibly smoked bacon as the salt content is considerably less.
14. To make the sauce: Gently stir the cornflour into the cream, add in the remaining Lancashire cheese and white wine, bring to the boil and simmer till the sauce is of a thick creamy consistency (about 2 min).
15. Remove pancakes from oven, put on a plate and pour over the sauce.
16. Decorate and serve.

egg, milk, raising flour, cream, lancashire cheese, white wine, cornflour, rashers

Taken from cookeatshare.com/recipes/bacon-and-lancashire-pancakes-73187 (may not work)