Juicy, red and slightly tart — cherries are such a tasty addition to a dish. Now, picture those partnered with a dash of vanilla and toasted pistachios — on top of pancakes.
That’s my Valentine’s gift to you all: a super easy cherry-vanilla syrup.
This syrup is really simple and you can substitute a different fruit for the cherries, if you like. It’s fairly sweet, so toasted pistachios help add a slight bit of saltiness and texture.
In addition to using this syrup to top pancakes or waffles, I love using homemade syrups with sparkling water to make an Italian soda or with some cream atop homemade oatmeal.
- 1 cup sugar
- 1/2 cup water
- 2 cups cherries (frozen, fresh or canned)
- 1 tbsp vanilla
- Optional: 1 tsp lemon zest
- Add all the ingredients into a saucepan and cook over low-medium heat. (If using canned cherries that come packed in juice, just substitute however much juice you have for equal parts water).
- Let everything simmer and keep stirring frequently to make sure nothing burns and sticks.
- After the cherries are very tender, remove the saucepan from heat.
- At this point you have two options. Option 1: use a heat-safe blender, food processor or immersion blender to blend everything until smooth. Option 2: serve the cherries and syrup as-is.
- MAKE IT EASY OPTIONS
- - Canned or frozen cherries will be much faster than fresh. But, make sure to pinch each cherry to make sure no seeds were left in.
- Parent-to-parent tips
- - If you're unsure of your kids ability to bite into nuts just skip topping the pancakes with pistachios. You could, instead, grind them up.