Mix dry ingredients, add slightly beaten eggs and enough milk to make a batter that is thinner than what you would normally make for American-style pancakes (but thicker than French style crepes). Preheat frying pan to a medium heat, melt butter, add enough batter to almost cover the bottom of the frying pan, swirl batter around so that it becomes a thinner layer and covers the bottom of the pan.
After a few minutes check -- if the bottom is golden brown flip and brown the other side. Remove from pan. Spread with jam, roll up to make a "tube" shape, and sprinkle with powdered or granulated sugar. Repeat until all the batter is used.