To make the pancake batter; Place eggs, flour, milk and McCormick Chives in a medium bowl and whisk until smooth.
Heat oil a medium non-stick frying pan over a high heat. Pour a ¼ cup (60mL) measure of pancake batter into pan and swirl to cover base. Cook for 1 min, or until set and golden, turn and cook for 30 seconds more, remove and place on baking paper. Repeat with remaining mixture, making six pancakes. Set aside keeping warm.
To make dressing; place all ingredients in a serving jug and season well with McCormick Sea Salt and Black Pepper and stir well to combine.
To serve, place a loosely folded pancake onto serving plate top with slices of smoked salmon, a dollop of crème fraiche a drizzle of dressing and sprinkle of McCormick Chives, Chopped.
The pancakes could be cooked in smaller, individual sizes and served as finger food with salmon and cream fraiche.