• 8 cocktail sausages
  • 4 rashes of streaky smoked bacon
  • 190 plain flour
  • 2 eggs, separated
  • 50 grams caster sugar
  • 50 milliliters whole milk
  • 30 grams ricotta
  • 1 teaspoon vanilla


  1. Start by rolling out the bacon on greaseproof paper to stretch it out then cut each rash in half. Place one cocktail sausage at the edge of the bacon and roll tightly. Then place in a nonstick or lightly oiled pan, and fry on each side for about 3 minutes, turning each time, until golden all over and cooked through. Place in a warm oven to keep hot whilst you make the pancake batter. Separate the eggs into two medium sized bowls. Whisk the egg whites into stiff peaks and set aside. Add the remaining ingredients to the egg yolks and whisk until well combined and then fold through the egg whites.
  2. Place a large pan on a medium heat and place two spoonfuls of the mix and move into a circular shape, repeat with the remaining mix, working in batches if necessary. Cook for about 3-4 minutes and then flip and cook for the same on the other side. Plate up with maple syrup, a dusting of icing sugar, a handful of blueberries and some piggies in blankets.