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Bacon and Lancashire Pancakes




Source of Recipe


the web


List of Ingredients





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


Recipe



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