To make the pancakes, mix the flour,
baking powder, chives and spring onions with
a large pinch of salt. Whisk the milk, butter
and eggs together then whisk this into the
dry ingredients to make a thick batter.
Heat a non-stick frying pan then drop in
1 large tbsp of the batter. Cook until holes
appear on the surface then flip over and
cook the other side until golden.
To make the dressing, mix the crème
fraîche with the lemon juice and capers and
half the dill (you want it to drizzle so add
more juice if necessary). Put two pancakes
on each plate, top with some smoked salmon
then drizzle over the dressing and sprinkle
with a little more dill.