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1
Whisk the flour, baking powder, and salt, if using, in a large bowl until baking powder is evenly distributed; set aside.
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2
Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth.
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3
Whisk in the milk.
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4
Spray large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat.
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5
As it heats, stir the wet ingredients into the dry ingredients with a wooden spoon, just until the flour is moistened.
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6
The batter should still be a little lumpy.
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7
Spoon a scant 1/4 cup of batter into the skillet to make one pancake.
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8
Add more batter to make more pancakes, as many as will fit.
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9
Cook just until the cakes have permanent bubble holes dotted across their surfaces.
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10
Flip with a nonstick-safe spatula; continue cooking until browned on the bottom, about 1 minute.
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11
Transfer to a platter and continue making more pancakes.
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12
To Customize: Whisk in 1 tsp ground cinnamon, apple pie spice mixture, or pumpkin pie spice mixture with the baking powder; or stir in 1/2 cup mini chocolate chips into the flour mixture before adding to the wet ingredients; or whisk in 2 tsp vanilla extract ot 1 tsp maple extract with the milk.
