Whisk the flour, sugar, salt, baking powder and baking soda in a bowl.
2 cups all purpose flour, 1 tablespoon white sugar, ½ teaspoon kosher salt, 2 teaspoons baking powder, ½ teaspoon baking soda
In another bowl, whisk together the eggs, heavy cream, milk and vanilla until smooth. Add the cooled melted butter.
2 large eggs, 1 cup heavy cream, 1 cup milk, 1 teaspoon vanilla extract, 3 tablespoons butter
Pour the wet ingredients into the dry ingredients and fold. There shouldn't be any streaks of flour but it's ok if there are some lumps and it isn't totally smooth.
Set a medium skillet over medium heat and grease with butter. Pour ¼ cup of batter at a time. Cook the pancakes until the edges look set and there are bubbles on top, then flip and quick for another minute or two. The pancake should be golden brown on both sides.
Notes
Storage: you can store the cooked pancakes in the fridge for up to 2 days. Reheat in the microwave or in the toaster. Smaller Batch: do half the ingredients to make pancakes for 2 people.