And for those following along at home...
The "bucks" are good, but on Day Two of the trials, I see how this particular recipe (my great-grandmother's) is notably stronger on the buckwheat itself than a few I've looked at online. You combine buckwheat flour and regular flour, and her ratio of buckwheat is much higher than anyone's. I love the hit, myself, but on my second batch I'm going to go for a bit more balance which I think will be more palatable for newbies, and it might also improve the final texture a little bit. I find these a little more crumbly on the plate than others I've had.