Prepare pancake mix according to package directions, but using 1 cup milk, 1 egg, and 1 tablespoon salad oil or melted shortening.
Bake on griddle as directed.
Spread about a tablespoon jam over each hot cake.
Dip rolls in egg, then in corn-flake crumbs.
Place, seam side down, in skillet.
Brown on all sides in butter over low heat.