Pancakes in a cup - OMG, we can't even!

1. First heat butter and cream in a small pot on a stove until the butter is melted (you can do that in a microwave too).
2. In a second big pot slowly heat water and sugar (it really needs to be a big pot, otherwise you will be covered in hot splatters after cooking).
3. Let the big pot boil while you stir water and sugar until they reach that typical amber color. Timing is very important here!
4. Now pour the melted butter and cream from the small pot into the big one. It will now boil and splatter. Immediately take it from the stove and stir well.
5. If you feel like adding a little bit of flavor (for example liqueur) add it now, otherwise skip this step.
6. Put the sauce in a jar right away and let it cool without putting the lid on top.You did it! This sauce can be poured on pancakes, baked goods or just be used as a dip. If the sauce hardens just put it in a microwave for a little bit.

1. Cover the baking tray withe the grease proof paper ans set aside.
2. Heat up the whip cream with thee the butter in the microwave or in a small pot. When it starts to boil take it off the heat and set aside too.
3. Heat up the sugar in the pan until it caramelized and get the light brown color. Now you add the whip cream mixture little by little and stir. Not everything at the same time otherwise the sugar will boil over the rim!
4. Pour the mixture on the prepared baking tray and let it cool down. When it is hard and cool you can use a hammer to smash the caramel in little pieces.

1. Cut the pumpkin in half and remove the skin with a sharp knife. Cut it in little pieces and cook them in a pot for about 10 min. Pour the pumpkin water out and smash the pumpkin pieces with a fork until you get the pumpkin puree. You can also use a handheld blender for that. Put the approx. 240g pumpkin puree aside and let it cool down.
2. Now you can mix the flour, cinnamon, baking soda, baking powder and sugar in a small bowl together and put it aside too.
3. Separate the eggs. Put the egg white in the big bowl and the egg yolk in the remaining empty small bowl. Add 50ml oil and the 240g pumpkin puree to the egg yolk. Make sure that the pumpkin puree is cold, because otherwise the egg will denature. Mix until it is well combined.
4. Now to the big bowl with egg white: whisk it until it is a little bit frothy and add the buttermilk. Whisk it again. Now you can add the egg yolk and pumpkin mixture to the big bowl and stir it.
5. Add the flour mixture into the big bowl and stir. Now you can let it rest in the fridge for about 20 minutes. Meanwhile you can clean up.
6. After that you can flip the pancakes. Because you will crumble them anyway it doesn't matter what they look like. When you made the pancakes start tearing them into little pieces in a bowl. 

1. Mix together the honey and the pumpkin spice.
2. Heat the milk in the microwave or in a small pot. Add the espresso to the milk and put it in the jar. Now you can stir in the honey with the pumpkin spice. Take 4 tablespoons of it and put it in the bowl with the pancakes so they get soaked. 
3. You can drink all the remaining pumpkin spice latte! If you want some cream on top you can use a little bit of the whip cream out of the fridge or make milk froth on top. Can you taste the autumn?

1. Mix the caramel bits into the pancake mixture (that you soaked in the pumpkin spice latte). That gives the pancakes a nice crunchy texture.
2. Now you can take out the whip cream out of the fridge. Put the pancake crumbs into the cup, put some whip cream on top. Then some more pancakes (just like o the picture). We used a decorating tube for the whip cream, but you can also use a spoon.
3. Decorate the top with a nice swirl of whip cream, pour the caramel sauce on it and some pumpkin spice on top. The only thing you need now is a big spoon to go!