Mix well milk and eggs, stir in flour and a pinch of salt. Cover the dough and let rest 30 minutes in the refrigerator.
Wash and chop the chives into rolls. Half of them mix under the dough.
Mix well sour cream and creme fraiche. Stir in horseradish and remaining chives.
Season with salt, pepper and lemon juice.
Preheat oven at 80 ° C. Heat oil in a nonstick skillet.
Bake pancakes on both sides until golden brown, cover with aluminum foil and keep warm in the oven.
Spread pancakes with cream and top with smoked salmon.