One of my favorite ways to eat buckwheat is Sobagaki made from freshly milled flour. Sobagaki resembles oatmeal or cereal that is boiled with water. Sobagaki is what the Japanese ate before soba noodles were discovered. I used the fresh groats from the last soba workshop to make the flour. The little mill is working fine for home use. I am learning how to adjust the settings and sift the flour so I get the ideal texture and balance. Nothing beats a freshly milled flour.
Freshly milled buckwehat flour - mmmm smells good
1 cup buckwheat flour
2 cups water
Butter to taste
Maple Syrup or brown sugar to taste
In a bowl, mix the buckwheat flour and water until dissolved.
In a non stick saucepan, heat the buckwheat mixture over medium high and mix vigorously and without stopping, until the mixture becomes the texture of mashed potatoes. This will take about 3 minutes. Turn off heat
and serve immediately with butter and maple syrup or brown sugar.
In 2-3 minutes, the batter gets lumpy like mash potatoes.
Don't over cook the Sobagaki or it gets dry and hard.