Beat egg whites until fluffy and stiff and put aside.
Place all the dry ingredients in a large bowl and make a well in the centre.
Crack eggs into well and add butter. Begin to mix in while slowly pouring in buttermilk. Mix until well incorporated.
Using a plastic spatula gently fold in beaten egg whites.
Using a non-stick frying pan, place on medium to high heat.
Spray pan. Using a small ladle, pour batter into middle of pan and crumble Olympus ricotta on top.
Cook pancakes on each side until golden brown, approx 3 minutes per side.
Fold pancakes in half and serve with drizzle of maple syrup, spoon of crème fraiche on top and sprinkle berries around. Dust with icing sugar.