Prepare pancake batter according to the recipe or box instructions. (It should be a little thicker than buttermilk; runny enough that it's easy to squeeze out of the resealable bag.) Pour it in batches into a resealable plastic bag, adding only about a cup at a time so it's easy to draw with.
Add butter or cooking spray to the bottom of the sauté pan. Heat over medium-low heat. Once warmed, snip the corner of the resealable bag and use it to draw a squiggly spiral onto the pan.
Once a lip forms around the edge of the pancake and bubbles appear in the batter (around 1 minute), carefully flip and continue cooking until lightly golden on both sides.
Top however you wish. We used a handful of sprinkles and M&M's on each, as well as a drizzle of chocolate syrup and maple syrup to top things off. Serve immediately.
