After a trip to the amazing Badlands National Park, my Deadwood host and I were in the mood for something sweet and indulgent. She developed a taste for sorghum during her travels. We raided her pantry and found pancake mix and spices. The only fruit in her fridge were some
PrintIngredients
- 1 1/4 cups vegetarian pancake & waffle mix (like
bisquick ) - 3/4 cup milk
- 1/4 cup sorghum
- 1/4 cup softened butter
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp cardamom
- 1/3 – 1/2 cup blueberries
- 1 fresh red plum, cored and chopped small (any stone fruit will work – peaches, plums, nectarines, or
plulots ) - 2 tbsp honey
WHIPPE CREAM - 1/2 cup very cold whipping cream
- 1 tbsp honey
- 1/4 tsp vanilla
- Pinch cardamom or cinnamon
dIRECTIONS
- Preheat the oven to 375F
- Mix the pancake and waffle mix, milk, sorghum, softened butter, vanilla, cinnamon, and cardamom until just blended. Gently fold in the blueberries and stone fruit.
- Generously smear a cast iron skillet or cake pan with butter.
- Pour the batter in the pan and shake it until it’s level.
- Bake a 375F for 45 minutes, or until the cake is cooked through and the top is golden brown.
- In the last 10 minutes of baking, drizzle honey on top of the cobbler and return it to the oven.
- To make the whipped cream,
literally pour all the whipping cream ingredients together and beat them on high until stiff peaks form.
