Ooh, a very good question indeed! Syrup is added moisture, so you would probably have to adjust the dry ingredients to compensate, plus it would bleed and dye the heck out of your batter, but I think an experiment would be fun. Usually, when you want add ins to retain shape, you coat them in flour before folding them into the batter, but I'm all for giving things a try.
And you are so right about ingestion happiness reactions being baker fuel lol! Today, as I put my last batch of cinnamon bread in the warmer, one of the front coffee employees told me about her first time eating the bread and how she ate the entire loaf (An incredible feat!). It made me happy to go out today with a smile.
A couple years ago, friends of ours bought a place that had a yurt bed and breakfast and didn't want the yurts, asked us if we wanted one, we said sure! We helped dismantle all of them, and ours has been sitting in the equipment shed the last couple years. It was quite a chore putting it up, but boy is the thing awesome! I'll do a follow up post here in a bit with the the post set-up deets.
!PIZZA