Eitan Bernath’s PB&J Pancakes

In a small saucepan, heat the raspberries, jam, and maple syrup over medium-low heat. In a small bowl, whisk the flour with 2 tablespoons water until the flour is dissolved. Whisk the flour mixture into the raspberry mixture and cook, stirring occasionally, until the raspberries break down and the mixture is thickened, about 10 minutes. Remove from the heat and set aside.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda. In a small microwave-safe bowl, microwave the peanut butter in 30-second intervals, stirring after each, until a thin, pourable consistency is achieved. In a medium bowl, whisk together the buttermilk, egg, 1/3 cup of the melted peanut butter, the maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ones and fold until just barely combined, being sure not to overmix.

Preheat the oven to 200°F and place a sheet pan inside. Spray a large nonstick skillet or griddle with cooking spray, then set it over medium heat. Using a measuring cup, measure 1/4 cup of batter, pour it into the skillet, and cook until the pancake top bubbles and the bottom is golden brown, about 3 minutes. (Cook as many pancakes as possible without crowding or touching.) Flip and cook until the other side is golden brown, another 2 minutes. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes.

When all the pancakes have been cooked, remove them from the oven and top each with raspberry jam, the remaining melted peanut butter, fresh raspberries, and chopped peanuts. Serve immediately.