Peanut Butter Pancakes with Raspberry Preserves Syrup

Make the Syrup
-1 In a small saucepan, heat the maple syrup and preserves over medium heat.
-1 Heat until the preserves have melted into the syrup, and then remove from the heat.
-1 If the raspberry preserves have seeds, strain using a fine mesh strainer to separate the seeds from the syrup.
-1 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.
Make the Pancakes
-1 In a large bowl, combine the flour, peanut powder, baking powder, baking soda and salt. Whisk together until incorporated. Set aside.
-1 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.
-1 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.
-1 Set the batter aside, and let it rest for 5-10 minutes.
-1 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.
-1 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.
-1 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.
-1 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.
-1 Repeat until all batter has been made into pancakes.
-1 GARNISH with the strawberries or raspberries, then drizzle on the syrup. Enjoy warm!