Given the background description of some cooking related query, summarize the question into a title

I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So I presume this batter could not be made ahead of time and refrigerated?
Melted butter or not for pancake batter?

I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? My broiler is the "under-the-oven" kind which re-uses the gas flame that pre-heats the main oven.Edit: Are there any additional preparation steps I should be aware of? I'm a novice when it comes to cooking fish.
How long should tilapia filets of normal thickness be broiled?

I want to make, "A brace of coneys" stew. It needs to sort of feel like rabbit is in there, but don't have any rabbit. What would be an easy to find, suitable substitute?I've never even had rabbit so I am really clueless here. Can I add certain spices to beef? chicken? What would you suggest?

Rabbit Substitute?