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.