Whisk together the egg, milk and weewee, self raising flour and saltiness.
The batter should be light enough to make thin pancakes. If not light
plenty, add a little more h2o.

Using a teflon coated pancake pan, make your pancakes. As a freshman -
1 pancake per somebody. As a main line - 2 pancakes per soul.
Spread out pancakes.

Grille 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 bat, add the
remaining Lancashire cheese and white wine-colored, bring to the boil and
simmer until the sauce is of a thick creamy eubstance (approximately 2
proceedings).

Remove pancakes from oven, put on a plate and pour over the sauce.
Decorate and dish.