16 thin bread slices
1/2 c. marmalade or thick preserves
3/4 c. pancake mix
1 tsp. sugar
1/4 tsp. nutmeg
1 egg
3/4 c. milk
Oil for deep frying
Confectioners' sugar

Remove crusts from bread and spread with marmalade. Roll each into a tight roll. Wrap in wax paper, chill. Combine pancake mix with seasonings, egg and milk. Beat until smooth. Dip each roll in batter, shake to drain. Fry until brown, sprinkle with sugar and serve hot.