Sift the flour and baking powder into a bowl, then whisk in the eggs and milk to make a smooth batter.
Heat the oil in a frying pan over a medium heat and spoon in tablespoons of the batter to make 3–4 cm (1½–1¾ inch) pancakes (the number you can make at one time will depend on the size of your pan). Cook until bubbles appear in the top and the underneath is cooked. Flip over and cook for 1–2 minutes on the other side. Repeat with the remaining batter.
Mix together the crème fraîche and creamed horseradish and divide the mixture between the pancakes.
Top each one with smoked salmon and dust with pepper. Serve topped with a dill sprig.