1. For the pancakes, combine flour and salt in a bowl and stir in eggs one at a time. Whisk in the milk to combine. Rest for 20 minutes in the fridge. 

2. Place a large frypan on medium heat and brush with melted butter. Add a ladle of the batter to the pan and cook for 2 minutes each side, then remove the pancake and keep warm while you repeat with the remaining batter.

3. Place jam into a small saucepan and add a few tablespoons of hot water. Stir and mix to form a looser, spoonable jam. Spoon jam over your pancakes and serve with whipped cream.

Adam's tip I never worry too much about checking the "set" on homemade jams. I prefer them less firm than commercial ones as a loose jam has more uses than simply being a spread for toast.

Also try Adam Liaw's salmon and dill rillettes