Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Q: 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?
A:
Melted butter or not for pancake batter?