* Put the flour, salt, egg, yogurt and milk into a large jug or mixing bowl and use a whisk to beat them all together to make a smooth, thick batter

* Heat a heavy-based frying pan until very hot, then add just a few drops of vegetable oil, spreading the oil over the base of the pan with kitchen paper to give a light film of oil

* Drop dessertspoonfuls of batter into the pan and cook over a medium-high heat for about 1 minute, or until bubbles start to appear and pop on the surface. Turn them over and cook the other sides. Repeat until all the batter is used up

* To assemble, arrange the little pancakes on large plates or a serving platter. Add a teaspoonful of crème fraîche to each one, then top with strips of smoked salmon and a tiny amount of lumpfish caviar. Garnish with dill sprigs, then serve