Dollar size chocolate chip pancakes demand a syrup with a statement. This Whole Cherry Syrup stands up waves it’s arms in the air like it just doesn’t care. Word.
This summer has made my Smudge of a daughter extremely sparse at home thanks to a 4-week cousin-cation that included nearly 3 weeks at my mom’s house. But before we knew it, the cousins caught their plane ride home and left us (her) in a puddle of full-blown tears and grieving for 2 entire days with the lament of, “Now I only have Instagram so I know what they’re doing.” Only Instagram. How ironic, since it’s INSTANT!
Now that she’s home, she’s quickly adapted right back into the life of a 9 year old, which translates to, “Mom, can I hang out with a friend today?”, “Mom, can we go swimming?”, “Mom, can xx or yy sleep over tonight?”, “Mom, can I get a doughnut at the store and a shake on the way home?”
A girl after my own heart.
So when she had a friend sleep over after ‘hanging out’—they don’t call them play dates at this age anymore thank you very much, that’s so third grade—it was time to whip up their request for breakfast request for dinner. It’s summer. It’s necessary. It’s chocolate chip pancakes with raspberry syrup.
But with one very big caveat. Smudge’s favorite raspberry syrup didn’t find it’s way back into the refrigerator the last time it was used and had developed a very plump, golden skid of goo on top of the syrup. Buh-bye raspberry syrup.
On the upside, we had before us the perfect excuse to make a quick homemade Cherry Syrup thanks to a gorgeously boxed delivery of Washington State’s Stemilt dark sweet cherries courtesy of Whole Foods.continue to the recipe… about Whole Cherry Syrup