Whisk together the butter, cream, eggs, vanilla, salt & sweetener in one bowl.

In a separate small bowl, combine the flour and baking powder to ensure an even mixture.

Thoroughly mix the dry ingredients into the wet, and let the batter sit for about 5 minutes.

Use a light oil or butter to prepare your skillet over medium heat. Using a tablespoon measurer, spoon the batter onto skillet.  Flip pancakes when bubbles start to form on the top (2-3 minutes) and then cook the other side (1-2 minutes).  Lightly re-oil the pan between batches.

Enjoy immediately or allow to cool and toss in the freezer to toast later!