These patriotic pancakes, with a red maple leaf in the centre, are perfect for Canada Day. Fresh red berries, whipped cream and maple syrup are all great toppings, but you can switch it up with whatever fruit and syrups you like.
In large spouted bowl, whisk together egg, milk and butter; whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
Measure 1/3 cup of the batter into shallow bowl; thin with enough water turn into a creamy consistency. Tint red with food colouring.
Over medium-low heat, heat a nonstick skillet with1tbsp of 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; 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; 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.