Instructions

• In a medium bowl, stir together the whole wheat pastry flour, baking powder, salt, and cinnamon until evenly combined.
• In a separate bowl, whisk the well-beaten eggs, milk, canola oil, and vanilla until smooth. Stir in the 3 tablespoons melted peanut butter until incorporated.
• Pour the wet ingredients into the dry ingredients and stir gently until the dry ingredients are moistened. The batter should be slightly lumpy—do not overmix.
• Preheat a nonstick skillet or griddle over medium heat and lightly grease it with a small amount of canola oil.
• For each pancake, pour about 1/4 cup of batter onto the preheated surface. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook the other side until lightly browned (about 1–2 minutes). Adjust heat as needed to prevent overbrowning. Repeat with remaining batter.
• While pancakes are cooking or just before serving, make the berry-jam sauce: in a small saucepan over low heat combine the blueberries, strawberries, and 1–2 tablespoons water. Mash the berries with a spoon or fork and cook, stirring occasionally, until the mixture is mostly liquid and warm.
• Stir the 1/4 cup jam into the warm mashed berries until combined, then stir in 1–2 tablespoons maple syrup. Keep warm and remove from heat.
• Warm additional peanut butter until pourable (for example, microwave in 10–15 second bursts, stirring between bursts, or warm gently on the stovetop).
• Serve the pancakes stacked or on plates, drizzle with the warmed peanut butter, and spoon the warm berry-jam sauce over the top.