I spent a good year of my life testing pancake recipes for my Pancake cookbook – it was a glorious, carb-filled year. After that pancake-making stint, I didn’t want to eat or make another pancake recipe for a very, very long time. And I didn’t. I steered clear of them, instead opting for savory egg dishes with bacon or sausage on the side…until a few days ago when al I wanted in the entire world was a stack of fluffy buttermilk pancakes. As I opened my cupboard, I was disappointed to discover that I had run out of baking powder and baking soda, so I turned to the type of pancake that gets its leavening from eggs: the glorious Dutch Baby.