I don’t think I told you about the yummy pancakes I made yesterday for breakfast, the recipe for which I adapted from a recent NYTimes Dining section. Basically, you combine whole wheat and all-purpose flours with a little uncooked oatmeal, baking powder, cardamom, egg, milk and a bunch of cooked oatmeal. The recipe called for chopped dried apricots and almonds, but I used almond extract and dried cherries instead [ a)did not have dried apricots and b)even though Jack loves nuts, he doesn’t love them cooked into things]. I was going to stir in some marzipan, but mine had dried out. Anyway, you cook them on a griddle and serve with honey which was fab. These pancakes aren’t light and airy; in fact, they’re definitely on the hearty, cakey end of the spectrum, but they were very flavorful and good on a chilly morning.