In a bowl, mix flour, salt and baking soda. Set aside.
Mix eggs and sugar with a mixer.
Add milk and cream while mixing.
Gradually add the flour mixture and blend until smooth. The consistency of the batter should be a bit thicker than cream.
Heat two pans over high heat. Melt butter and add it to the batter. Blend until smooth.
Pour a tiny bit of sunflower oil in both pans.
Use a scoop to pour the batter in the middle of the pan. Tilt the pan from side to side while pouring, forming a circle with the batter.
Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden.
Fry for half of the time you fried the first side.
Repeat with the rest.
You might want to put them in the warm oven (not more than 70 °C/160 °F) to keep them hot before serving.