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Heat oven to 375 degrees. Heat butter in 1 quart saucepan over low heat until melted. Stir in 2 Tablespoons baking mix, the salt, mace, paprika, and pepper. Cook over low heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Mix chicken, 1 cup cheese, and about 1/3 cup of the sauce until chicken is moistened; set aside. Beat 2 cups baking mix, the egg and 1 2/3 cups milk with hand beater until smooth. Pour about 1/2 cup batter onto hot griddle. (grease griddle if necessary). Each pancake should be about 7 1/2 inches in diameter. Bake until pancakes are dry around the edges. Turn and bake other sides until golden brown. Cool slightly. Spread about 1/3 cup chicken mixture on each pancake. Roll up; place seam sides down in ungreased oblong baking dish, 13 1/2 x 8 3/4 x 1 3/4 inches. pour half of the remaining sauce over pancakes; sprinkle with cheese. bake uncovered until sauce is hot and bubbly, about 20 minutes. Serve remaining sauce over pancakes.
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