To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well.
Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve