Let’s create these beautiful Cornmeal Towers! We’ll start by prepping the egg whites and whipped cream.

Place the 3 large egg whites in a small, clean, grease-free bowl. Let them stand at room temperature for 30 minutes. Meanwhile, in another small bowl (preferably chilled), beat the 1 cup cold heavy whipping cream with an electric mixer until soft peaks form. Cover and refrigerate this whipped cream until ready to serve.

Make the Pancake Batter: In a large bowl, whisk together the 1 cup cornmeal, 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground cardamom, and 1/4 teaspoon salt.

In a separate medium bowl, mix together the 1 1/4 cups milk, 1 cup ricotta cheese, 1/4 cup orange juice, 1/4 cup honey, and 1 teaspoon almond extract until reasonably blended (some small ricotta lumps are okay). Add this wet mixture to the dry cornmeal mixture. Stir with a fork or spatula just until the dry ingredients are moistened. Do not overmix; a few lumps are fine.

Using clean, grease-free beaters, beat the room temperature egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight up but are still glossy, not dry).

Gently fold the stiffly beaten egg whites into the batter in two or three additions using a large rubber spatula. Use light, lifting strokes, folding just until no large streaks of white remain. Be careful not to deflate the batter too much.

Cook the Pancakes: Heat your griddle or large nonstick skillet over medium heat. Grease it lightly with about 1/2 teaspoon of butter. For each pancake, fill a 1/4-cup measure about halfway with batter (roughly 2 tablespoons per pancake) and pour onto the hot griddle. Cook only a few pancakes at a time, without crowding the pan.

Cook for about 2-3 minutes, or until the edges begin to look dry and bubbles form on the surface, and the bottoms are golden brown. Gently flip the pancakes with a thin spatula. Cook the second side for another 1-2 minutes, or until golden brown. Remove cooked pancakes to a plate (you can keep them warm in a low oven if desired, but they are also good at room temp). Repeat with remaining batter, greasing the griddle lightly as needed.

Prepare Strawberries & Assemble: While the pancakes cook or just before serving, place the sliced fresh strawberries in a bowl. Sprinkle with the 2 tablespoons of sugar and toss gently.

For each serving, create a “tower” on an individual plate. Place one warm or room-temperature cornmeal pancake on the plate. Top it with a dollop of the chilled whipped cream and a spoonful of the sugared strawberries. Place a second pancake on top, followed by more cream and strawberries. Finish with a third pancake, a final dollop of cream, and more strawberries. Serve immediately!