Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples. Wikipedia
Update: After reading a bit more on buckwheat instead of soaking it you want to sprout it. Easy instructions are found here.
Step 2: Cooking. Drain your buckwheat and put 2 cups back into the pan. To really up the nutrition value I par-cook the buckwheat in bone broth. Then, I make a custard with 1 cup of milk, 3 egg yolks, 1/2 tsp of salt, 1 tsp of vanilla, and 1/4 cup of maple syrup if you wish. Heat, stirring constantly over medium heat until slightly thickened. Add custard to buckwheat and simmer until creamy and thick and buckwheat is done.
If you don't have the bone broth or wish not to use it, you can use 3 cups of milk in the custard recipe, cooking the buckwheat for about 20 minutes. Make sure to keep an eye on it and stir occasionally. I have found that cooking hot cereal with milk tends to burn more easily than cereal cooked in water. We loved to top off our cereal with a generous amount of butter, coconut oil, sprinkle of chia seeds, and honeyed pecans.
I will be ordering some buckwheat flour on my next Azure Standard order and be trying out these yummy looking cinnamon rolls.