"Sorghum" is also used to mean the
thick,
brown, very sticky
syrup you can get from the sorghum plants. It is similar to
molasses, but slightly thinner and with a grassier taste. My parents were in
Payson, AZ on business once, and for some unknown reason they bought me a jar from a local
apiary:
"We got everyone presents! Here, son4, here's some honey sticks. For you, son3, a piece of honeycomb. Daughter1, raspberry honey sticks. Son2...what did we get for you? Oh yeah, here are some wasabi chickpeas. And for you, Jeeves...here's a jar of sorghum."
At that time, I was starting to get sick of artificial foods (sweeteners in particular), and I had already been experimenting with using honey instead of white sugar when cooking. I found the taste of the sorghum syrup to be a bit like brown sugar, but with vegetable overtones. It doesn't seem as sweet, either. So I tried a couple of things. Here is what I found out:
First of all, you can make interesting coffee by adding sorghum instead of sugar. It tastes good, but it colors the coffee an olive-green color that is somewhat unattractive. Secondly, I can decisively say that substituting sorghum for brown sugar (same amount) in the typical recipe for chocolate chip cookies makes for a much softer, much tastier cookie. You may not agree if you rate tastiness by sweetness, but I certainly didn't miss the granularity.
As for using sorghum on waffles or pancakes, it's too raw for that, although dipping cornbread in it might be worth trying, as well as putting blobs of it in the freezer. This is assuming you can find sorghum for sale at all.