Cornmeal Towers With Strawberries & Cream

• 3 large egg whites
• 1 cup heavy whipping cream
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1-1/4 cups 2% milk
• 1 cup whole-milk ricotta cheese
• 1/4 cup orange juice
• 2 tablespoons honey
• 1 teaspoon almond extract
• 1 to 2 tablespoons butter
• 1 pound fresh strawberries, sliced
• 2 tablespoons sugar

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat cream until soft peaks form; refrigerate, covered, until serving.
2. In a large bowl, whisk cornmeal, flour, baking powder, cardamom and salt. In another bowl, mix milk, ricotta cheese, orange juice, honey and extract until blended. Add to cornmeal mixture; stir just until moistened. With clean beaters, beat egg whites on high speed until stiff but not dry; fold into batter.
3. Heat a griddle or
4. over medium heat; grease with butter. Filling a 1/4-cup measure halfway with batter, pour batter onto griddle or skillet. Cook until edges begin to dry and bottoms are golden brown. Turn; cook until second side is golden brown. Cool pancakes slightly.
5. In a bowl, toss strawberries with sugar. For each serving, stack three pancakes, layering each pancake with strawberries and whipped cream.

egg whites, heavy whipping cream, cornmeal, flour, baking powder, ground cardamom, salt, milk, wholemilk ricotta cheese, orange juice, honey, almond, butter, fresh strawberries, sugar

Taken from www.tasteofhome.com/recipes/cornmeal-towers-with-strawberries-cream/ (may not work)