In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.
Pomegranate Pancakes:
Whisk you wet pancake ingredients until combined. Whisk in your dry ingredients and let the batter stand for about 10 minutes. Cook the pancakes, in a preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done. Serve with syrup.