1. Using a large bowl, combine the ingredients for the pancake batter until smooth. The batter should be fairly thick, but thin enough to drip off of a spoon. Transfer the batter to chill in the fridge for 30 minutes.
2. Using a large skillet, preheat over medium-low heat on the stove before greasing with oil. Add a ladle full of the pancake batter to the skillet and cook for about 2 minutes, or until bubbles form on the edge and the edges cook through. Very carefully flip the pancake and cook on the other side for another few minutes, until cooked through. Repeat with all of the batter.

For the syrup

1. Add all of the ingredients to a small saucepan and whisk together. Bring to a simmer and stir often for 20 minutes until reduced and thick like a syrup.
2. Serve the syrup over the pancakes and top with berries and more orange zest if desired.