Instructions: HEAT griddle or skillet; grease if necessary. Beat all ingredients except jam and whipped topping with wire whisk or hand beater until well blended.

POUR batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry.

Turn; cook until golden brown.

SPREAD 1 tablespoon jam on each warm pancake; roll up. Place seam side down on serving platter; cool. Serve with whipped topping. About 15 pancakes.

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