FILLING:

10 eggs, hard cooked, chopped
1/2 c. finely chopped celery
2 tbsp. chopped pimiento
2 tsp. chopped chives
3/4 tsp. salt
1/4 tsp. dill weed
1/4 tsp. pepper
2/3 c. mayonnaise or salad dressing

ROLL:

4 eggs
1/2 c. milk
3 tbsp. oil
1 1/2 c. Hungry Jack Buttermilk Pancake and Waffle Mix

In large bowl, combine all filling ingredients until well blended; chill.

Heat oven to 375 degrees. Grease 15"x10" jelly roll pan. Line with waxed paper; grease paper.

In small bowl, beat eggs at highest speed until thick and lemon colored, about 3 minutes. Add milk and oil at medium speed until blended. Gradually add pancake mix, beating until blended. Pour into prepared pan. Bake at 375 degrees for 10 to 15 minutes or until light golden brown and top springs back when touched lightly in center. Loosen sides of roll; invert onto towel sprinkled with flour. Carefully remove waxed paper. While hot, roll pancake and towel from narrow end. Cool on wire rack 20 to 30 minutes.

Unroll pancake; remove towel. Spread pancake with filling; reroll. Place on serving platter. Cover; refrigerate until serving. Can be refrigerated up to 4 hours. Serve slices on lettuce leaf, if desired. 8 servings.