Begin by cracking the eggs into a large mixing bowl. Add the sugar and a pinch of salt, and whisk until the mixture is slightly frothy.

Pour in the oil, stirring to incorporate, then gradually add the milk, mixing well after each addition to ensure a smooth base.

Sprinkle the baking powder over the mixture, followed by the flour. Using a mixer, blend the ingredients until a smooth, liquid batter forms. It should be pourable but not too thin.

Heat a non-stick pan over medium heat and lightly brush it with oil. Using a ladle, pour a portion of the batter onto the pan—adjust the amount based on the desired size of your pancakes. Allow the pancake to cook until the edges begin to set and the bottom turns golden yellow. Flip carefully and cook the other side for a few seconds until equally golden. If the batter is too thin and the pancakes tear, add a small amount of flour to thicken it before proceeding.

For the quick strawberry jam, prepare the strawberries by washing if fresh. Press gently to release some juice, then place the strawberries and their juice into a saucepan with a splash of water to prevent burning. If using frozen strawberries, simply add them straight into the saucepan.

Add the sugar to the pan, stir to combine, and heat over medium until the mixture reaches a gentle boil.

While the strawberries cook, dissolve the starch in a small amount of water. Gradually pour the starch mixture into the boiling strawberries, stirring constantly. Adjust the consistency to your preference—add more water if it becomes too thick, or more starch if you prefer a thicker jam. Let the mixture boil gently for about one minute, then remove from heat.

Serve the pancakes warm, accompanied by generous spoonfuls of the freshly made strawberry jam.