Step one

1. In a blender, combine all of the ingredients except the peanut butter extract and the strawberry preserves and process until very smooth. Pour about 2/3 of the batter into an air-tight container and stir in the peanut butter extract, if using. Seal and place in the refrigerator.

Step two

1. Add the strawberry preserves to the blender and process until very smooth. Pour batter into another air-tight container, seal and place in the refrigerator.

Step three

1. In the morning, warm your plates in a 200F oven. Get the griddle or pan heating.
2. Pour the batters into separate bowls and add water if needed. The strawberry batter gets especially thick. When the griddle is hot, lightly spritz it with oil and drop about a 1/4 cup of peanut butter batter onto the surface. Swirl it a bit to enlarge it, then drop a heaping tablespoonful of strawberry batter into the center and gently swirl it a bit. Repeat this process – turning pancakes after a few minutes and browning on the other side -until all of the pancakes are cooked.
3. Keep pancakes warm in the oven until ready to serve.
4. Garnish with sliced strawberries, chopped peanuts and – – peanut butter.