Preheat a non-stick (I use cast-iron) frying pan over low-medium heat. Grease the frying pan a little if needed.
Blend all pancake ingredients until smooth.
Scoop 1-2 tbs of batter for each pancake and spread the pancake slightly with the back of a spoon, so it becomes a neat circle.
Fry the pancakes for about 2-3 minutes, or until the top is partially cooked through.
Flip the pancakes and fry on the other side for a further minute or two.
Set aside while you make the cream.