For sauce, in a saucepan bring maple syrup just to a simmer. Stir in raspberries and sliced peaches; heat through. Keep warm.
In a bowl stir together flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in center of dry mixture; set aside.
Place quartered peaches in a food processor bowl or blender container. Cover; process or blend until smooth. In another bowl combine milk, pureed peaches, egg, and cooking oil. Add milk mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
For each 2-inch pancake, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. (For 4-inch pancakes, use about 1/4 cup batter.) Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with the sauce. Makes about twenty 2-inch pancakes (5 servings)