You *so* need that Scratch-n-Sniff, let me tell you. The orange syrup was even better with them than I had imagined.

Orange Syrup [and Raspberries]:
3 cups fresh orange juice
1/2 cup granulated sugar
1 tablespoon grated orange peel
2 tablespoons unsalted butter
1/2 teaspoon almond extract
1 cup fresh raspberries and blueberries, well rinsed and dried [I omitted these]
Combine the juice, sugar, and orange peel in a medium saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes. [I should have reduced mine longer, as it is still rather thin.] Add the butter and almond extract and whisk to combine. [Add berries and] remove from the heat. Let cool slightly before serving with pancakes.

Store remainder, if there is any, in the fridge, and reheat to re-combine the butter.