In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
Stir in the instant mashed potato mix, plain flour, baking powder and 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.
For the Topping
Once you have made the pancakes, mix the sour cream and horseradish cream together. Add a dollop of the horseradish cream on top of each pancake once they've cooled a little. Tear off strips of smoked salmon and arrange the small slices on each pancake.
Decorate each salmon-topped pancake with a tiny feather of dill.