Pancake Sundaes with Chocolate Hazelnut Sauce

2 tsp. butter, melted, plus more for skillet
1 large egg
1 cup whole milk
1¼ cups Everyday Baking Mix, spooned and leveled
1 recipe Chocolate Hazelnut Sauce
½ cup Pistachio Ice Cream or Vanilla Ice Cream

In a medium bowl, whisk together butter, egg, and 2/3 cup milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).

Preheat oven to 200°F. Place a baking sheet in oven to warm.

Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1-2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1-2 minutes more.

Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).

Serve pancakes topped with Chocolate Hazelnut Sauce and ice cream.

Makes 4 servings.

Cook's Note: Transfer cooked pancakes to a baking sheet, and keep them in a warm oven until the chocolate hazelnut sauce is ready.