In a batter jug, whisk the eggs, milk, finely sliced spring onions and olive oil together. Stir in the potato granules, flour and baking powder and, finally, the lemon juice.
Heat a flat griddle, and drop 15ml-tablespoonfuls of the mixture onto the hot griddle. Cook for about 30 seconds a side, or until golden brown and firm enough at the sides to flip.
Once you have made the pancakes, and they’ve cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
Decorate each salmon-topped pancake with a tiny feather of dill.
Recipe courtesy of Nigella.com