Peanut Butter Pancakes

In this recipe, regular peanut butter with chunks works best; natural peanut butter (ground peanuts and vegetable oil) is difficult to stir into the batter. Serve them with strawberry-lemon syrup, raspberry-honey sauce, or any jam.
Lightly pour the flour into dry measuring cups; smooth with a knife. Combine flour, sugar, baking powder and salt in a large bowl. Combine the milk and other ingredients; add to the flour mixture, stirring until smooth.Place approximately 1/4 cup of the batter on a hot nonstick skillet or large nonstick skillet. Turn the pancakes over when the tops are covered with bubbles and the edges look toasted.