Peanut Butter Pancakes

Combine flour, sugar, baking powder and salt. Combine the egg, milk, applesauce and peanut butter in separate bowl. Mix well. Add egg mixture all at once to flour mixture. Add additional milk if batter is too thick. For mini pancakes, use a tablespoon to scoop batter directly onto greased griddle or skillet. Cook over medium heat for about 2 minutes on each side.

Serve with syrup or jelly.

To freeze: Let cool and spread a single layer of pancakes onto a cookie sheet. Put into freezer until pancakes are frozen. Then transfer to a freezer safe bag. Label and place in freezer. Store for up to 3 months. Reheat in microwave for 15 seconds on each side or warm in a toaster oven.