Peanut Butter Pancakes

from Cooking Light Magazine March 2000

1 1/2 C all-purpose flour
6 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 C fat-free milk
1/4 C chunky peanut butter
1 Tbsp roasted peanut oil or vegetable oil
1/2 tsp vanilla extract
2 large eggs, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Strawberry-Lemon Syrup