Strawberry and cream pancakes

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(makes 8 small filled pancakes)

Blend the softened butter, milk, flour, eggs, vanilla essence and salt in a blender until smooth. Transfer into a jug and refrigerate for a couple of hours. Whisk the cream and sugar until thickened but not overly firm. Add strawberry slices and mix gently with a fork. Remove the batter mixture from the fridge and stir with a fork. Warm a medium non-stick frying pan and add a little butter. Pour enough batter into the pan to line the base. Cook on low heat. When firm enough to handle, flip or turn the pancake over and cook the other side for a few seconds. Repeat until all pancakes are cooked. Fill the pancake individually with the strawberry and cream and serve rolled up.

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