Perfect recipe for cozy long winter evenings

1. At first, mix the dry ingredients together: flour, sugar, baking powder and baking soda in a small bowl and set aside.
2. Separate the eggs and pour the egg yolk in the second small bowl and the egg white in the big bowl.
3. Beat the egg white until it is nearly stiff. Add the buttermilk to the egg white mixture.
4. Mix the egg yolk with the oil and pour it in the big bowl to the egg white.
5. Now you can add the dry ingredients. Stir it with a whisk. But not to much, be careful, if you can still see some little flour crumbles it is OK. Put the bowl in the fridge and let the batter rest for about 20 minutes. In the meantime you could enjoy a cup of hot tea in front of the fireplace (you can also watch one of those fireplace-videos on YouTube instead).
6. Get the dough out of the fridge and take a well coated pen. Don't use the oil, it is already in the batter. Make the pancakes in the pan on medium heat. Set all the pancakes aside and let them cool down. 

1. Pour only 150ml of the milk in the pot and the rest in a little bowl.
2. Cut the vanilla pod lengthwise, scrape out the core and add it to the milk in the pot. Also add the sugar and the salt.
3. Then heat the mixture up until it simmers. Than take the pot off the stove and set aside.  
4. Let the mixture in the pot cool down a little bit.
5. Add the egg yolk and the cornstarch to the rest of milk in the little bowl and stir well!
6. Put the pot on the hotplate again on medium heat. Stir in the rest oft he milk-egg-cornstarch mix. Stir the vanilla sauce with a whisk the whole time! Wait until the mixture gets a little bit thicker.
7. Pour the sauce in a small can or in a bottling jar. Now you can use the sauce for about 1 week (if something is left after this recipe.)

1. Mix together the 2 eggs, 125ml milk, vanilla sugar and the vanilla extract in the soup dish until they are well combined. Put the pancakes step by step in the mixture and let them soak up the egg mixture.
2. While the pancakes are in the egg mixture get your fruits of the season ready and cut them in slices. We had pears and apples ready but you can use pretty much everything that grinds your taste buds from bananas to kiwis.
3. Take you casserole and spread the butte rover it. This is also a good time to preheat the oven to 200 C.
4. Now layer the pancakes sideways in the casserole and put the fruits between each pancake. When everything is in the casserole and you have enough egg mixture left pour it in the casserole. Than sprinkle it with the brown sugar and the nuts.
5. Put the fresh crumbles on top and put the casserole in the oven for about 25 minutes at 200C.
6. You will notice, this one is hard to forget in the oven, because it smells so delicious! Get it out of the oven and serve it with the vanilla sauce!