Last year was our first experience growing buckwheat. I’d read that it was a good choice to grow after garlic, so we had a nice stand of it flowering last summer. But, harvesting was time intensive. I went out and hand-picked, yes, hand-picked much of it because a lot of it was not ready when we had an early frost scare. Then the frost wasn’t so bad, and much of the stand went on to keep ripening. I intend not to hand-pick this year, but we’ll see what the weather holds. For the pancakes, I used a regular buttermilk recipe (Betty Crocker cookbook) and substituted half the amount of flour with ground buckwheat. And, the fun part was that I hand milled the buckwheat myself. The Christmas before last, I treated our household to the Family Grain Mill after looking for one that was within budget, easy to use, and could handle harder seeds. So far, this one has been a pleasure to use. I put the buckwheat through twice, adjusting the setting from coarse to fine.
I wasn’t acquainted with the taste of buckwheat in the past, and wasn’t sure if I’d like it in pancakes. But, we both really liked these especially with blueberries and banana. We’ll be making them again, but I’ll probably use store-bought buckwheat to reserve more of the Mancan seeds to sow in the yard. We’ve started our plotting for the next season, and we want to expand the buckwheat growing areas beyond where we planted this year’s garlic. This will mean creative landscaping with pockets of buckwheat and amaranth in among the front yard perennials.