This goes great with buckwheat cakes, or any other kind of pancakes.
Yield: About 1.5 cups
Ingredients: 2 cups frozen or fresh blueberries
1/2 cup sugar
1 tsp. salt
Instructions: Add all ingredients to a small saucepan and cook over medium-high heat, stirring constantly for 10 to 15 minutes, or until the sauce is reduced by a third and is [...]

Nutty, light, succulent and slightly sour, these buckwheat cakes are based on the America’s Test Kitchen Family Cookbook’s whole wheat pancake recipe. Read about the great pancake debate.
Yield: About 16 4-inch pancakes, or 8 adult servings
Ingredients: 1 cup plain buckwheat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large [...]

Syrup or gravy?
That question confounded retired Roanoke Times photographer Gene Dalton recently when he stopped at the Cavalier Inn in Hillsville and ordered buckwheat pancakes (See biscuitpower’s buckwheat cakes recipe) for breakfast.
As he has all his life, the Southwest Virginia native ordered syrup for his pancakes. But as he paid the clerk on his way [...]