Step 1

Combine melted butter, whole milk, cream, warm water and egg yolk in a large bowl.

Step 2

Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine.

Step 3

Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.

Step 4

Whisk the egg white and salt with a hand mixer until soft peaks form.

Step 5

Gently fold into the batter, in batches, trying not to deflate the egg whites.

Step 6

Heat a non-stick frying pan and wipe with a little flavourless oil. Add 1 tbsp of batter per pancake and cook over medium-low heat until bubbles form on top and the surface appears dry.

Step 7

Flip over and cook on the other side until nicely coloured, this should only take a minute or so. Set aside while you use up the remaining batter.

Step 8

Add a small dollop of sour cream on each little pancake and carefully top with a little caviar, about 1/4 of a teaspoon or a small piece of smoked salmon. Sprinkle with finely chopped chives and serve immediately. A