Orange-Ricotta Pancakes

So I've made this twice now - minus the syrup.  I have a nonstick griddle that I love and have never buttered it and it has kept the griddle in great shape.  The first batch came out very dry (no, I did not overmix it).  I decided to give it another go and added 2 Tbs of melted butter to the batter and it made all the difference.  The demo of the recipe has a LOT of butter on the griddle so I think not having it there in my first attempt resulted in drier pancakes.

Found the directions for the syrup in my Jan, 2013, magazine: In a small saucepan combine 1 cup sugar, 1/2 cup orange juice, & 1 TBSP lemon juice. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer about 10 minutes or until syrupy. Stir in 1 pint fresh raspberries. Instead of fresh raspberries, I added a 12 ounce bag of frozen raspberries to the sugar, orange juice and lemon juice before cooking, and cooked them all together. I really liked the results. I didn't have any fresh raspberries on hand, and it was a perfect way to still make the recipe.

Directions are a mess. No directions for syrup; "Print" button will not work. "Share button will not work. Print from Windows is badly formatted, with many ingredients missing.

There are no directions for the Raspberry Orange Syrup. Please fax the directions or complete recipe to my e-mail address: inge.pulver@gmail.com. Thank you. Inge