On the old site we had a section on Lancashire dishes .I thought with the weather in Lancashire now turning inclement we could use some good old home cooked food So for starters try the dish of the week .If you have any favorites please send me them and I will add them on the LANCASHIRE COOKBOOK
Bacon and Lancashire Pancakes
3 rashers of bacon per pancake
170g (6oz) Lancashire cheese, 110g (4oz) for sauce, rest to sprinkle on bacon
1 egg
275ml (9fl oz) milk and water mixed (half and half)
110g (4oz) self-raising flour
275ml (9fl oz) cream
100ml (3 1/2fl oz) white wine
1 tsp cornflour
salt
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.
Note: 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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