Tangy, sweet, and fruity, this syrup is a welcome change for your morning pancakes.
What to buy: Pomegranate molasses is a sour, syrupy liquid that adds a tart note to this recipe. It can be found in Middle Eastern markets and in the Asian section of the grocery store.
Game plan: You can make this syrup ahead of time and refrigerate it in a covered container for up to 4 days. Just be sure to heat it up before serving.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
- 1Combine maple syrup and pomegranate molasses in a small saucepan over medium heat. Once bubbling, remove from heat and stir in pomegranate seeds. Serve over pancakes or waffles.