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Saturday, February 7, 2015

Sweet Cherry Syrup & Cherry Pancakes

Everything is coming up cherries over here at Sweet and Spicy Monkey. I told y'all I’ve been craving cherries, and this recipe satisfies that craving from the start of my day.

Originally, I made this sweet cherry syrup because, well, it just sounds too darn good not to make! I mean, how can you not WANT to make this luscious red and sweet cherry syrup that you can pour over your pancakes? I couldn’t resist the urge.

Not only is it easy to make, but it also has no added preservatives or artificial coloring. That makes it health food, right? {smile}

Maybe not health food, but a whole lot more good for you than some of these store bought syrups. Have you ever read the ingredient label on some of them? Sodium benzoate and FD&C red #40, what the…?

Sodium benzoate is a widely used food additive to help preserve freshness and shelf life. FD&C red #40 is derived from petroleum (yes, you read that right, petroleum) and is controversial in food use. Yeah, I’d rather make my own cherry syrup after discovering that too!

Not only can you use this cherry syrup over your pancakes, waffles, or French toast but you can also use it to make your own cherry flavored sodas like cherry coke or cherry 7-up, or drizzle it over ice creams, shaved ice or snow. Mmmm, the options are endless with your imagination. I’m sure your little ones will be pouring it over everything they eat! You’re Welcome {smile}.

Now I kept the whole cherries in my syrup because I like having a cherry in every bite. But you can strain them out so you’re left with just the liquid syrup.

You're sure to start your day off with a smile after waking up to these cherry pancakes and sweet cherry syrup drizzled all over them {smile}.

Sweet Cherry Syrup

Makes about 35 ounces


4 cups whole dark cherries, frozen

2 cups granulated sugar

1 cup water

Juice from ½ lime, about 2 Tablespoons


Using a medium saucepan with a heavy bottom, add in cherries, water, and sugar. Mix together.

Cook over medium heat, stirring occasionally.

Stir in lime juice.

Continue cooking until mixture begins to boil. Once boiling, turn heat down to Low and simmer, uncovered, for 15-20 minutes.

While mixture is cooking, use a potato masher to mash the cherries, to help release some of their juices. *Make sure you hold onto the edge of your pan while doing this or it might overturn your pan and spill the ingredients all over the place.*

After simmering for 15-20 minutes, turn off heat and let cool. Syrup will thicken as it cools.

After syrup cools, pour into a glass container and refrigerate.

Store in refrigerator for up to 3 weeks.

Cherry Pancakes


1 cup of your favorite pancake mix

1 egg

2 Tablespoons sunflower oil (or your cooking oil of choice)

1 cup buttermilk*
¼ cup dried cherries

1 cup frozen dark cherries

½ teaspoon cherry extract

Spray large skillet with non-stick cooking spray. (Can also use coconut oil, butter, or Crisco, whatever your choice). Set aside.
Mix all ingredients together in a large mixing bowl.
Cook as directed on box of pancake mix.
Serve with sweet cherry syrup on the side or drizzled over the top.
Cherry syrup inspired by ~ Carrie at Fields of Cake.

*Helpful Hints*

- I used frozen cherries since fresh cherries were not available to me at this time. You can use fresh cherries, just be sure to pit them. I will be making this with fresh cherries come summertime.

- Make sure you use buttermilk for the pancake recipe. Once you try buttermilk, you will never go back to regular milk as it makes your pancakes fluffy and delicious.

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Shared with: Savoring Saturdays #50