Sift together the flour, baking powder, sugar, and salt in a large bowl.

Add the buttermilk, egg, and 1 tablespoon of oil to the dry ingredients.

Stir until just blended; avoid overmixing. Lumps are okay.

Cover the batter and refrigerate for at least 1 hour, or up to 8 hours.

If the batter has thickened too much, thin it with extra buttermilk after resting.

Preheat a large, heavy skillet or griddle over medium-high heat.

Add enough oil to lightly grease the pan, leaving a thin film.

Ladle batter, about 1/2 cup at a time, onto the hot skillet.

Cook for about 2 minutes per side, until golden brown and bubbles form.

Transfer pancakes to a platter and cover to keep warm.

Divide the pancakes among 4 plates.

Pour orange syrup over each stack and sprinkle with powdered sugar.

Pass the butter at the table and serve immediately.

For the orange syrup: Combine orange juice, sugar, and orange peel in a saucepan.

Bring to a boil, stirring to dissolve the sugar.

Reduce heat and simmer until reduced by half and thickened into a syrup (about 15 minutes).

Whisk in the butter and almond extract.

Add berries and remove from heat.

Let the syrup cool slightly before serving with the pancakes.