Instructions: 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.

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