Add the blackberries, sugar, and sour ale to a large pot (larger than you think you’ll need, it will bubble to 4X it’s volume) and boil, stirring frequently until slightly thickened and the blackberries have broken down, about 10 minutes. Allow to cool slightly. (if jam is too thick once it has cooled add more beer and simmer until it has loosened up). Jam can be made several days in advance.

Preheat a waffle iron.

Set out three bowls, one large and two small.

In the large bowl stir together the flour, half the sugar, baking powder, baking soda, salt and cornstarch.

In one of the small bowls add the melted butter and peanut butter, stir until smooth (microwave slightly if this is difficult). Add the buttermilk, beer and vanilla, stir until well combined.

Separate the eggs putting the yolks to the peanut butter bowl and the whites to the third bowl. Stir the yolks into the peanut butter until well combined.

Whip the egg whites until stiff peaks form, addd the remaining sugar and continue to whip until speaks return.

Make a well in the dry ingredients, add the peanut butter mixture, stir until just combined. Gently fold in the egg whites.

Brush the waffle iron with melted butter, add the batter and cook according to manufactures specifications. Place in a 200 degree oven to keep warm until ready to serve.

Serve warm with syrup.