With a bright red maple leaf in the centre, these patriotic pancakes are perfect for Canada Day. Fresh red berries, whipped cream and maple syrup are great toppings, but you can switch it up with your favourite fruit, nuts, sauce and more.
This recipe requires 20 minutes of resting time.
In large spouted bowl, whisk together egg, milk and butter, then whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
Measure ⅓ cup of the batter into shallow bowl, and thin with enough water turn into a creamy consistency. Tint red with food colouring.
Over medium-low heat, heat a nonstick skillet with 1 Tbsp oil per pancake. Brush 2-inch (5 cm) maple leaf-shaped cookie cutter with some of the oil. Place in skillet. Pour in enough red batter to fill, then cook 1 minute until set on bottom. Holding cutter with tongs, or hands, lift cutter away from maple leaf shape. Using a squeeze bottle or spoon, top each leaf with enough white batter to cover.
Cook until bubbles form on tops, about 3 minutes. Turn pancakes and cook until bottoms are golden, about 1 minute.
Working in batches and brushing pan with remaining oil as necessary, repeat with remaining batters, cleaning off cookie cutter when necessary.
Serve pancakes with maple syrup, raspberries and a dollop of whipped cream.