Fresh & Fruity Pancakes
Prep
40m
Cook
5m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Fresh & Fruity Pancakes
| 3 large egg whites |
| 1 cup heavy cream |
| 1 cup cornmeal |
| 1 cup all-purpose flour |
| 1 1/2 tsp baking powder |
| 1/2 tsp ground cardamom |
| 1/4 tsp salt |
| 1 1/4 cup milk |
| 1 cup ricotta cheese |
| 1/4 cup orange juice |
| 1 tsp almond extract |
| 1 lb fresh strawberries, sliced |
| 2 Tbs sugar |
Fresh & Fruity Pancakes Directions
- After separating eggs, let the egg whites stand in a bowl until the reach room temperature, abour 1/2 hour.
- In a bowl, beat whipping cream until soft peaks form.
- Refrigerate until ready to serve.
- Sift flour, cornmeal, baking powder, cardamom and salt together; set aside.
- In anothe bowl, combine the milk, ricotta orange juice,almond extract and honey until blended
- Add to flour/cormeal mixture, stirring gently until just moistened.
- Beat the egg whites until stiff, but not too dry.
- Fold gently into batter.
- Heat griddle, melting butter greasing the bottom of the pan.
- Pour batter and cook pancakes until bubbles pop.
- Flip and cook until golden brown.
- In a blow, toss the strawberries with sugar and layer three pancakes with strawberries and whipped cream.
- Serve!
Nutrition facts
Per Serving
| Kcal: | 179 kcal |
| Fibers (g): | 1.8g |
| Sodium (mg): | 105mg |
| Carbs: | 24.3g |
| Sugar (g): | 5.7g |
| Fat: | 6.5g |
| Saturated fat (g): | 3.7g |
| Cholesterol: | 22mg |
| Proteins: | 6.5g |
