We've got some beautiful, new marbled Taro and Blueberry Macarons for you! What is taro, some might ask? It's a root crop (like yams!) that is grown in loads of different, often tropical countries around the world. It tastes a lot like vanilla and one of its most common uses 'round these parts is as a bubble tea flavour. These would look amazing on any table. Or on a picnic blanket. Or in your hand for the 10 seconds they last after you take them out of the box to eat them ;) We were also thinking it's been a while since we posted a recipe, and it sorrrt of feels like it might be a cozy, pancakes kind of weekend (must be the rain and that ever so slightly fall-ish feel) so we tracked down what looks like an excellent "Oven-Baked Blueberry Pancake" recipe on good old MarthaStewart.com.
1 cup all-purpose flour 3 tablespoons plus 1 teaspoon granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon coarse salt 3/4 cup whole milk 1 large egg, room temperature 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan 1 cup blueberries (about 5 ounces) Confectioners' sugar, for serving Maple syrup, for serving
- Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
- Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
- Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.