Make the pancake batter
Whisk together the flour, eggs, milk, melted butter, Dijon mustard, salt, and pepper until smooth.
Rest for 5 minutes.

Cook the pancakes
Heat a non-stick pan over medium heat.
Lightly grease and pour in a ladle of batter, swirling to coat the base.
Cook for 1–2 minutes per side until lightly golden.
Repeat and keep warm.

Prepare the filling In a bowl,
mix the cream cheese, lemon juice, zest, dill, chives, and black pepper until smooth and fragrant.

Assemble
Spread a generous layer of the cream cheese mixture over each pancake.
Top with Three Streams Cold Smoked Salmon Ribbons, allowing them to fold naturally for a luxurious finish.

Serve
Add rocket leaves, capers if using, and a final squeeze of lemon.
Fold or roll the pancakes and serve immediately.

Chef’s Tip ✨
For extra depth,
lightly warm the pancakes before filling
but never heat the smoked salmon.
Let the ribbons shine with their delicate, smoky flavour.