In a small saucepan, heat the maple syrup and preserves over medium heat.

Heat until the preserves have melted into the syrup, and then remove from the heat.

If the raspberry preserves have seeds, strain using a fine mesh strainer to separate the seeds from the syrup.

Keep warm (if making the pancakes next) or store in the refrigerator in a mason jar for up to a week if making the syrup in advance.

In a large bowl, combine the flour, peanut powder, baking powder, baking soda and salt. Whisk together until incorporated. Set aside.

In a smaller bowl (or a liquid measuring cup), measure out the milk, eggs, maple syrup, vegetable oil and vanilla extract. Using a whisk or a fork, mix the ingredients until combined.

Pour the wet ingredients into the dry ingredients, stirring with a plastic spatula until just combined. (Lumps are OK!) Be careful not to overmix, as this will affect the texture and rise of the pancakes.

Set the batter aside, and let it rest for 5-10 minutes.

While the batter is resting, heat a nonstick skillet or a cast-iron griddle over medium-high heat. Grease lightly with butter or cooking spray.

Before dropping the first pancakes onto the preheated skillet/griddle, sprinkle a few droplets of water. If the water sizzles when it hits the skillet, you’re ready to go. If not, wait until the pan gets warmer.

When the pan is ready, use a ¼ cup scoop to dollop the batter onto the skillet. Use a spoon or a small spatula to shape the pancake into a circle if it looks lopsided.

Once several bubbles have formed on the surface, flip the pancakes. (This can take anywhere from 2-5 minutes, depending on the heat on your pan, so keep an eye out!) Continue cooking through.

Repeat until all batter has been made into pancakes.

GARNISH with the strawberries or raspberries, then drizzle on the syrup. Enjoy warm!