Cooking pancakes calls for butter, a somewhat common ingredient. Its evident advantages are that it is rich, creamy and permeates your cakes as they bake. Still, there are certain negatives as well; this is a major although.
Butter has a quite low smoke point—about 350 degrees Fahrenheit, to start. For pan-frying dishes like pancakes, which call for temps of about 375 degrees Fahrenheit to cook well, this is not ideal.
Butter will start to smoke at high heat, and the milk proteins within it will start to burn, giving your pancakes an awful taste. Naturally, this does not mean that using butter is impossible; you will only have to bake smaller cakes, which will cook faster, and lower heat cakes.
Now, oil your pan with clarified butter or ghee if you wish a butter taste but with a higher smoke point. With smoke points of 450 degrees Fahrenheit, 100 degrees above ordinary butter's, ghee and clarified butter have Ghee and clarified butter do also taste differently from ordinary butter, so bear this in mind.
Made till the milk solids caramelize, ghee is clarified butter. It tastes more rich this way, although both still taste buttery. Either choice will provide your pancakes a taste explosion free of scorched milk proteins.
Alright, so we have been gushing over butter's creamy, sweet, nutty taste. Still, you're not compelled to make your pancakes in butter. Though buttered pancakes are delicious, they might not be your taste.
Alternatively you could just want a more handy cooking oil to bake your cakes in. After all, there are many ways to give butter taste to your pancakes both before and after cooking (adding butter into your batter or covering your cakes in butter post-pan are both wonderful possibilities).
Alternatively you could just want a more handy cooking oil to bake your cakes in. After all, there are many ways to give butter taste to your pancakes both before and after cooking (adding butter into your batter or covering your cakes in butter post-pan are both wonderful possibilities).
Maybe you give cleanliness top importance among other things. And if you want a really crispy pancake—think golden, lacy edges and a fluffy inside—you should certainly choose frying oil over butter.
The oils that work best have a high smoke point so they can resist the heat without smoking your kitchen, and they have a neutral taste; avoid olive oil, unless you wish pancakes that taste like olive oil.