Prepare the batter: In a bowl, whisk the eggs and milk until smooth. In another bowl, combine the flour, baking powder, and a pinch of salt. Gradually pour the egg mixture into the flour, stirring until smooth. Add the caster sugar and melted butter, mixing well. Rest the batter for 30 minutes if time allows.

Cook the pancakes: Heat a large non-stick frying pan over medium heat with a little butter. Add a ladle of batter, cook for 30 seconds, then spoon 2 tsp of jam onto the middle. Cover the jam with more batter

Flip and finish: Cook the pancake for 2 minutes until bubbles appear on the surface, then flip and cook for another 1–2 minutes until golden.

Serve: Repeat with the remaining batter, adding butter to the pan as needed. Sprinkle it with granulated sugar before serving.