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.
Maple Leaf Pancake Recipe
Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: about 12 pancakes
1 cup milk
1 Tbsp butter, melted
1 1/4 cups all-purpose flour
2 tsp baking powder
22 ml Red food colouring
1/4?cup vegetable oil
2 cups fresh raspberries
1/2 cup whipping cream, whipped
1. In large spouted bowl, whisk together egg, milk and butter, then whisk in flour, baking powder and salt until smooth. Let stand 20 minutes.
2. Measure 1/3 cup of the batter into shallow bowl, and thin with enough water turn into a creamy consistency. Tint red with food colouring.
3. 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.
4. Cook until bubbles form on tops, about 3 minutes. Turn pancakes and cook until bottoms are golden, about 1 minute.
5. 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.