Always soft pancakes

The recipe according to which most of us do Pancake said it put the whole eggs to the mixture, or separate the egg white and yolk if you'll ever softer and softer pancakes.

"The recipe for pancakes softest eggs can not put the whole at once, but the egg white separated from egg yolk"

Procedure:
1. Make a mixture of pancakes as usual, with only small changes so that particular egg whites from egg yolks to whip the mixture, egg whites and set aside.

2. When the mixture is put all the ingredients (except the egg whites) and thoroughly mix the, whites make softer snow beaten (nor soft nor hard) and add it to the mixture.

3rd Snow then very gently fold into the mixture, preferably with a whisk. Whites pancakes will give a foamy structure, beautiful softness and looseness. Even when cool and settle, this Pancakes will not lose softness, that will become tough.

Pana cota with coffe and chocholade coating

ingredients:

500 g cream
150 ml of milk
70 g sugar
30 g vanilla sugar
3 tablespoons cold water
10 g ground gelatin
4 teaspoons instant coffee granules
Dressing

100g dark chocolate
70 ml of water
1 teaspoon instant coffee granules
  panna cotta Photo: Thinkstock
Preparation:

Ground gelatin mix with 3 tablespoons of cold water and leave to swell 5 to 10 minutes.
In a small pot, heat the cream, milk, sugar and vanilla sugar, so this mixture just before the boil, remove from the heat and add the instant coffee and swelling of gelatin. Stir for about 1 minute to coffee and gelatin is fully dissolved.
The mixture of panna cotta strain through a sieve into a thick 6 bowls. The dish with a lid or cover it with foil and cool them in the fridge for about 4 hours.
Approximately 20 minutes before serving so prepare the dressing in 70 mL of hot water added to a soluble coffee granules and chopped dark chocolate and mix until dissolved.