Cornmeal Towers with Strawberries & Cream Recipe

Cornmeal Towers with Strawberries & Cream Recipe
Cornmeal Towers with Strawberries & Cream Recipe photo by Taste of Home
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Cornmeal Towers with Strawberries & Cream Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min./batch

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

Directions

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. Yield: 12 servings.
Originally published as Cornmeal Towers with Strawberries & Cream in Taste of Home June/July 2015

Nutritional Facts

3 pancakes with 3 tablespoons each strawberries and whipped cram: 245 calories, 11g fat (7g saturated fat), 40mg cholesterol, 167mg sodium, 30g carbohydrate (10g sugars, 2g fiber), 7g protein.

  • 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 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.
  4. In a bowl, toss strawberries with sugar. For each serving, stack three pancakes, layering each pancake with strawberries and whipped cream. Yield: 12 servings.
Originally published as Cornmeal Towers with Strawberries & Cream in Taste of Home June/July 2015

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