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1
Into a large bowl, sift together the flour, baking powder, sugar, and salt.
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2
Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix.
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3
(Lumps are okay.)
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4
Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours.
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5
If necessary, thin with extra buttermilk after resting.
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6
Preheat a large, heavy skillet or griddle over medium-high heat.
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7
Add enough oil to lightly grease and leave a film on the bottom of the pan.
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8
Working in batches, ladle the batter about 1/2 cup at a time into the pan.
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9
Cook until golden brown and bubbles start to form on the top, about 2 minutes per side.
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10
Transfer to a platter and cover to keep warm.
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11
To serve, divide the pancakes into stacks among 4 plates.
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12
Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table.
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13
Serve immediately.
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14
Combine the juice, sugar, and orange peel in a medium saucepan over medium-high heat.
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15
Bring to a boil, stirring to dissolve the sugar.
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16
Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes.
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17
Add the butter and almond extract and whisk to combine.
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18
Add berries and remove from the heat.
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19
Let cool slightly before serving with pancakes.
