South Dakota Sorghum Skillet Cobbler

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 week old blueberries and one last plum that no one knew what to do with. We threw it all together and came up with this amazing cobbler.


  • 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

  • 1/2 cup very cold whipping cream
  • 1 tbsp honey
  • 1/4 tsp vanilla
  • Pinch cardamom or cinnamon


  • 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.