Whisk the eggs and milk together in a jug or bowl until smooth. In a separate large bowl, combine the flour, baking powder and a pinch of salt.

Pour the egg mixture into the flour mixture and stir until combined. Stir in the caster sugar. Pour in the melted butter and stir until combined. Set aside for 30 mins to rest if you have time, or start cooking straightaway.

Melt a generous knob of butter in a large non-stick frying pan over a medium heat. When it’s frothy, add a ladle of batter. Cook for 30 seconds, then spoon 2 tsp jam onto the middle of the pancake, spreading it slightly (using two spoons will help). Ladle over enough batter to cover the jam.

Cook the pancakes on one side for 2 mins until bubbles appear on the surface and the edges begin to set. Turn with a fish slice and cook for a further 1-2 mins until golden. Repeat with the rest of the batter, wiping out the butter between each pancake. Sprinkle over granulated sugar to serve.