Buckwheat

I tried Stephan Guyenet's buckwheat suggestion. It worked out well, very easy. I soaked it for 24 hours (including some "rice water" in the soak), rinsed, and pureed it with just a little bit of water to get the consistency of hummus. I did not wait for any fermentation at this point, just fried up some thick pancakes in plenty of butter and a bit of salt. They were good. Had some plain and some with chunks of unpasteurized stichelton. I also took a small amount of it, and whipped it with an egg and a bit of cream to make a very thin batter. For these I used less butter and cooked them much thinner to make something a bit like primitive galettes. I had one with ham and melted cheese. Good and savory. Someone else in the family may have had hers with honey.