In
a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and
olive oil together.
Stir
in the mashed potatoes, flour and baking powder and then finally the lemon
juice.
Heat
a flat griddle, and drop tablespoon sized dollops 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 Dejon Delights Smoked Salmon and arrange the small slices on each pancake.
Decorate
each salmon topped pancake with a tiny feather of dill.
