Danish pancakes 2

1       c            All-purpose biscuit mix
   1                    Egg, slightly beaten
     3/4   c            Beer
     1/3   c            Milk
                        Jam, jelly or preserves
                        Sifted confectioners sugar

  Traditionally a dessert, these delicious filled
  pancakes may also be served at brunch.
  
  Combine biscuit mix, egg, beer, and milk, stirring
  just until blended. Batter will be slightly lumpy.
  Using about 1 TBS batter per pancake, cook on a very
  lightly greased griddle or skillet until lightly
  browned, turning once. Spread with jam and roll up.
  Sprinkle with confectioners sugar. Serve warm. Makes
  20 small pancakes, about 4-6 servings.