Light & Fluffies

These pancakes are light, fluffy and tender. We like to serve them with butter and maple syrup or berry compote or what ever tickles your fancy. The recipe specifies full cream milk because we felt it gave a better result than reduced fat milk.

Makes about 10 medium pancakes.

1 1/2 cups full cream milk
2 teaspoons lemon juice
2 tablespoons raw sugar
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1 large egg
1 1/2 tablespoons butter, melted
Melted or softened butter, for greasing pan

1. Place milk, lemon juice and sugar in a medium bowl. Stir to combine, and then set aside for five minutes. During this time the mixture may develop a slightly curdled appearance.

2. Stir or whisk self-raising flour and bicarbonate of soda together in a large bowl until combined.

3. Add egg and melted butter to the milk mixture. Whisk the mixture until the egg has combined with the milk.

4. Add the milk mixture to the flour mixture and whisk until almost smooth: the batter should still have a few small lumps. Don’t overmix the batter as this may make the pancakes tough. Leave batter to stand while the pan is preheating.

5. Heat a large non-stick frying pan over medium heat. When the pan is hot, lightly grease it with butter.  Scoop 1/4 cup of the batter into the pan and use the back of a spoon to spread the batter out a bit. Repeat to make another one or more pancakes, depending on the size of your frying pan. Don’t overcrowd the pan! Cook until bubbles form in the batter and then flip the pancake. Continue to cook until lightly browned on both sizes.  Place the pancake on the baking sheet in the oven to keep warm.

**Alternatively, you can make pancake shapes. Pop the cookie cutter off once one side is cooked and flip.  These are a real winner with the mini pancake fans.

 And here is a healthier version for those who must eat pancakes everyday

Blueberry Multigrain Pancakes

Makes about 15 medium pancakes.

½ cup Whole Wheat Flour
½ cup Oat Flour
¼ cup Rye Flour
1 tablespoon Baking Powder
½ teaspoon Salt
2 Egg Whites
3 tablespoons Olive Oil
2 tablespoons Agave Nectar (or Honey)
1 cup Almond Milk or rice, oat etc..
1 teaspoon Pure Vanilla Extract
About 1 cup Fresh Blueberries

1. In a small bowl, whisk together the wheat flour, oat flour, rye flour, baking powder, and salt.

2. In a large bowl, stir together the egg whites, olive oil, agave nectar, milk, and vanilla.  Add the dry ingredients and stir until fully incorporated.  Carefully stir in the blueberries. Don’t over mix!

3. Heat a large non-stick frying pan over medium heat. When the pan is hot, lightly grease it with butter.  Scoop 1/4 cup of the batter into the pan. Repeat to make another one or more pancakes, depending on the size of your frying pan. Don’t overcrowd the pan!  Cook until bubbles form in the batter and then flip the pancake.   Continue to cook until lightly browned on both sizes.  Place the pancake on the baking sheet in the oven to keep warm.  Repeat with the remaining batter.

To serve the pancakes, place a few blueberries on top of your stack of pancakes and drizzle with maple syrup.  These pancakes are super flavorful and moist. Yum.

Happy Pancake Day everyone X

this is the story of a charming girl
she laughs out loud, sings off key and believes in taking chances
she is quick and curious and playful and strong
she lets her imagination run away with her
she has never been one to stick to convention
she is fond of daydreams that take her places
she can order a cocktail in six different languages
she feels that understated is overrated

a film by kinga burza for kate spade new york

“When making place settings, one should always make an extra set for the unexpected guest” said Pamela.

The suggestion resonated with Juniper who not only saw the practicality but also the true beauty of the concept. The notion of making room at one’s table, the more the merrier and celebrating the unexpected seemed so natural. Those impromptu visits, the ones that start as a casual drink and last to the early hours. The additional place setting at your table that lead to the longest and best relationships. The concept of being prepared for that unexpected guest and embracing their arrival spawned the beginning of what was to be the love that is ‘the unexpected guest’

It’s taken some time for us to pull it together to actually get fingers on the keys and start telling the adventure that is unraveling day on day. ‘the unexpected guest’ has been a labour of love and that’s why we do it, for the love. We have crossed the world to end up in the most beautiful spot, a place just outside Byron Bay, Australia which has become ‘unexpected guest’ HQ and we love it. But the journey hasn’t come with out it’s bumps and I hope this little insight allows you to become part of the journey.

So where to begin, I guess it all became when a boy met a girl in the streets of London over five years ago. They were both set to go their separate ways but that thing we call love saw them jump the seas to the sunny shores of Bondi beach, Australia. They were good times, they laughed, played and made good friends and in the midst of all the sun, sea and surf the word got out about a tasty batch of granola that was doing the rounds by a friendly Canadian who went by the name of Juniper……….

Horatio, Bangalow