1. In large spouted bowl, whisk together egg, milk and butter; whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
2. Measure 1/3 cup of the batter into shallow bowl; thin with enough water turn into a creamy consistency. Tint red with food colouring.
3. 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.
4. Serve pancakes with maple syrup, raspberries and a dollop of whipped cream.