If you think pancakes are a once a year treat then think again. They're quick, they're simple, lovely comfort food, and a great way to use up leftovers.
Sift the flour into a bowl and make a well in the centre. Add the eggs and a splash of milk plus a pinch of salt and beat with a whisk or fork, getting rid of all the lumps. Add the rest of the milk, the cream and the melted butter (makes the pancakes glossy) and continue to whisk together. It should be the consistency of single cream, reasonably thin or the pancakes end up too thick and cloying.
Leave the mixture for half an hour to an hour so the gluten and starches swell up making a smoother pancake. You can use the batter straight away if you wish though.
Brush the bottom of a hot 18cm heavy-based frying pan. Pour in just enough batter to thinly coat the base of the pan. Cook for 1-2 minutes until golden on the under side. Flip over, and cook the other side until golden. If the edges stick run a palatte knife round the edge.
Transfer to a plate and keep warm. Put a sheet of greaseproof paper between each pancake.
Repeat with the remaining batter to make about twelve pancakes. Fill with your favourite filling and eat hot.
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