CORNMEAL TOWERS WITH STRAWBERRIES & CREAM

Cornmeal Towers with Strawberries & Cream image

My kids love to help make these towers. They measure, mix, whisk and build stacks. It's a family custom and a perfect summer breakfast or dessert. -Josie Shapiro, San Francisco, California

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

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

Steps:

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., 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., Heat a griddle or large nonstick skillet 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. , In a bowl, toss strawberries with sugar. For each serving, stack three pancakes, layering each pancake with strawberries and whipped cream.

Nutrition Facts : Calories 245 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 167mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.