Three summers ago, we carved a small, enchanted world into the edge of our meadow—a fenced fairy garden planted with the flowers and berries our mountain deer love most. We laid winding stone paths, built a tiny waterfall that babbles over mossy rocks, and nestled a playhouse at the center, just big enough for little feet and big imaginations. Mushroom seats circle the garden like a fairy ring, and if you look closely, you’ll find tiny fairies hidden beneath leaves and in branches, watching quietly over it all.
This summer, the raspberries are bursting—red, ripe, and ready just in time for our grandchildren’s visit. They tiptoed into the garden this morning, baskets in hand, and came back with smiles and stained fingers, asking if I could make them a Dutch Baby with their harvest.
So we did.
I hope you enjoy this recipe from our fairy kitchen to yours.
🍓 Raspberry Fairy Dutch Baby
A wild and whimsical oven-baked pancake kissed with raspberries and sourdough tang—perfect for misty mornings or fairy-lit evenings.
Ingredients
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4 farm eggs
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1 cup sourdough starter or discard
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3 Tbsp buttermilk
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¼ tsp salt
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1 tsp vanilla
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2 Tbsp maple syrup
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4 Tbsp melted butter (divided)
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1 cup fresh raspberries
Yields one 7″ Dutch Baby in a cast-iron skillet. Double for a 12″ pan.
Instructions
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Preheat the oven to 425°F. Place a 7″ cast iron skillet in the oven with 3 tablespoons of the butter. Let the butter melt and begin to brown while you prepare the batter.
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In a blender, combine the eggs, sourdough starter or discard, buttermilk, salt, vanilla, and maple syrup. Blend until smooth.
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When the butter has melted and the skillet is hot, carefully remove it from the oven. Swirl the butter to coat the bottom and sides.
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Pour the blended batter into the hot pan. Place the fresh raspberries on top in a random, fairy-scattered pattern.
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Bake for 15 to 20 minutes, or until the Dutch Baby is puffed and golden at the edges.
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Remove from the oven and, if desired, drizzle with the remaining tablespoon of melted butter. Serve warm with powdered sugar, a dollop of cream, or an extra drizzle of maple syrup.
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