Mix the flour with all the other ingredients up to and including the sodium bicarbonate. Combine the buttermilk, butter and egg yolk and stir in.
Beat the egg white with the salt until stiff, carefully fold into the mixture.
Gently fry the bacon in a non-stick frying pan until crispy, without adding any oil. Add the maple syrup and continue to cook for approx. 1 min.
Brush the raclette pans with a little butter and heat under the raclette grill. Pour enough batter into the pans to thinly cover the bases, top with the berries. Cook the pancakes until the undersides separate from the pan, turn and finish cooking. Top with the bacon.