In another bowl mix the wet ingredients, egg, milk, vanilla, melted butter and syrup. Room temperature milk is best so that it doesn't combat with the warm melted butter, you can microwave for about 30 seconds if needed.
-Pancakes will keep for 5 days in the refrigerator. To freeze, place pancakes on a parchment lined baking sheet in a single layer and freeze, once frozen you can put the pancakes in a ziplock bag marked with recipe name and date frozen. Reheat in microwave for 1 minute and enjoy. -Option: Add chopped banana, chocolate chips or a frozen Nutella disk once the frozen peanut butter disk is placed on the pancake batter. Makes a Reeses tasting pancake. -If you are short on time and can't wait for the peanut butter to freeze into solid disks, then you can fill a ziplock bag with peanut butter, snip a small hole on one of the bottom corners and squeeze onto the pancakes (step 5). The peanut butter doesn't spread as evenly as using the frozen disks, but in a pinch it works.