Heat the milk until slightly warm. Separate the eggs.

Dissolve the yeast in 3 tablespoons of milk.

Put the flour, salt, egg yolks and dissolved yeast in the bowl with the dough hook.

Blend for 30 sec. then, with the machine running, gradually add the lukewarm milk via the feed tube.

Transfer to a large bowl, cover with a tea towel and leave to rise for 3 hr at room temperature.

Next, place the egg whites in the bowl with the whisk and process for 10 min until they form stiff peaks.

Gently fold the crème fraîche into the batter, followed by the egg whites.

Cook the pancakes in a well-buttered heavy-based frying pan over a high heat.

Serve with salmon, salmon roe, crème fraîche and lemon quarters.