I guess I still have time to tell you that a couple of weeks ago I tried the whole-wheat oatmeal pancakes in the February Gourmet, and I loved them. Usually novelty pancakes end up disappointing me (I'm a plain buttermilk pancake girl, no syrup, just butter), but I thought these were like the pancake version of an oatmeal cookie. I made one tiny change to the recipe--since I planned to eat them on a weekday morning, I mixed the batter the night before and refrigerated overnight. So I didn't bother to soak the oats in buttermilk (in fact, I use powdered buttermilk), and I used regular old old-fashioned rolled oats instead of quick-cooking. If I didn't already have a dinner planned, this is what we would be eating as we watch the primary returns roll in.