Pomegranates are in season this time of year and I can’t seem to get enough of them. Do you like them to? My husband thinks I’m crazy for liking them. The crunchy seed in the center throws a lot of people off, but I have to admit I’m addicted! My kids and I love to have them on the counter in a bowl and have fun removing a few seeds every time we walk past them. Besides the fact they stain your fingers, they are really fun to eat! The other day I wanted to come up with a recipe for these sweet, juicy seeds and decided a syrup for our pancakes was just the ticket. This syrup was such a pretty magenta, purple color it looked so festive for this time of year. If you want an extra special flair to your upcoming holiday breakfast, this Pomegranate Syrup will do just that! Plus, I adapted one of my favorite Oatmeal Pancake recipes into a Quinoa Pancake and they were soft, spongy and perfect for soaking up all the delicious syrup. Just the combination I had hoped for. Hope you enjoy 🙂
- 1 recipe pancakes (homemade or store bought)
- Pomegranate Syrup
- 1 stick butter
- 1 cup sugar
- 2 Tbls. evaporated milk
- 1 pomegranate, seeds removed
- Make the pancakes and cook on a hot griddle until golden brown.
- For the syrup, Place all of the ingredients (except the pomegranate) into a sauce pan and bring to a low boil and continue simmering until the sugar is all dissolved. While the syrup is cooking on low heat, remove the berries/seeds of the pomegranate and place in a food processor or blender. Blend them up until smooth (usually the seeds will remain and that is okay). Pour the pomegranate juice and seeds into a siv or fine mesh strainer and catch the juice in a cup. Throw away the seeds and add the pulp/juice to the butter/sugar mixture. Continue to low boil until the syrup becomes thick and creamy. If the syrup is too thick, add a little more evaporated milk until you are happy with the texture and thickness. Serve over warm pancakes.