Easy. Cherries in a pot, cover with water (about an inch higher than the cherries), cook on low for awhile, until you mostly have mush and pits. Strain the cherry water (squeeze to get all the juice out) and measure it, then reheat, stirring, on low with 2 parts sugar to one part cherry water until the sugar is completely dissolved and the syrup is clear. Cool and can/freeze/put on pancakes. This makes a thin syrup which I use for both baking and pancakes, so if you want something more like the thickness of traditional pancake syrup, use up to 4 parts sugar.