Ingredients
3 large egg whites1 cup heavy whipping cream1 cup cornmeal1 cup all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon ground cardamom1/4 teaspoon salt1-1/4 cups 2% milk1 cup whole-milk ricotta cheese1/4 cup orange juice2 tablespoons honey1 teaspoon almond extract1 to 2 tablespoons butter1 pound fresh strawberries, sliced2 tablespoons sugar
Preparation
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.
