To alleviate that tedium, we have a couple of tantalizing griddlecakes, plus tangy buckwheat waffles, to freshen up your mornings. Welsh cakes have a long tradition in Wales, where frugal ...

You see, the hulls that we are grinding into most buckwheat flour in the U.S. are the paper-thin, black wrappers that encase the seeds, and they are dark and bitter tasting. When you buzz ...

No true New-Yorker is without an affection, deep as his ancestral pride, for the cake of his childhood, morning pabulum, the breakfast delicacy, the tender offspring of the purple buckwheat.

Look for light (not dark) buckwheat flour made from hulled seeds. Our favorite is Arrowhead Mills. If you’re feeling formal, serve the cakes one to a plate at the end of a dinner party.

Buckwheat groats are in the natural foods section ... leaving an inch between the cakes. Cook for 2 minutes or so, until bubbles cover the top surface of the cake, then flip the cake and cook ...

It can soften the edges of bitter, acidic chocolates. Use too much, though, and it mutes and dulls other ingredients. The butter is browned until nutty and fragrant. Toasting wheat and buckwheat ...