Sift the flour, baking powder, caster sugar, cinnamon and salt into a bowl and make a well in the centre.
Whisk together the milk, eggs and melted butter and then pour this into the well in the flour mix. Whisk together all of the ingredients until you have a smooth batter. Leave to rest for 30 minutes.
Heat a heavy-based frying pan over a medium heat, then add a small knob of butter. When the butter has melted, add 1 tbsp of batter and let it spread. Swirl 1 tsp of raspberry conserve in the middle, and then cover the jam with a little more of the batter. Make sure the jam is fully covered or it will burn when you flip the pancakes. Cook until you see small bubbles appear on the surface, then flip over and cook for 1 min on the other side, until risen and golden. Repeat until you have used all the batter. Serve warm.