3 eggs
1 cup cream
1 1/2 cups sour cream
1/3 cup buttermilk
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda water
1 1/2 cups flour

Beat eggs to soft peaks; add cream, sour cream, buttermilk. Blend dry ingredien ts; stir in just until smooth. Bake on a moderately hot griddle, at least 2 1/2 minutes each side. Keep warm between towels in a 250°F oven while preparing the remaining pancakes.

Makes about 20 5-inch pancakes.

To serve: Place 2 tablespoons sweetened strawberries on one side of each pancake. Fold other side over. Sprinkle with confectioners' sugar and slivered toasted almonds or use your favorite toppings.

TIP: Don't have griddle too hot - pancakes must bake at least 2 1/2 minutes each side.