Buckwheat

The following recipe - which cannot be halved successfully - makes twice the batter necessary for the Egg and Bacon Crêpes or the Egg and Spinach Crêpes . Can be prepared in 45 minutes or less.

(Buckwheat Yeast Pancakes with Three Caviars)

These delicious waffles will propel you guilt-free through the morning.

Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness even for heavier grains. The batter keeps well, covered and refrigerated, for several days. Try these waffles with Quince Applesauce Mushrooms

Active time: 1 hr Start to finish: 2 hr

Buckwheat — which grows well in cold climates — has a solid place in French-Canadian cuisine. Buckwheat crêpes can be traced back to Brittany, and buckwheat pancakes are a regular part of a Canadian breakfast. These "noodles," made from savory crêpes, are a contemporary twist on this classic dish.

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

You can also serve blini topped with salmon roe. Active time: 30 min Start to finish: 2 1/2 hr

Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

Galettes were invented to make amateur bakers feel like pros.

A salad where one of the main ingredients is cheese? Okay yes.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.