They say seeing is believing. And because the internet has yet to provide us with a way to help you taste the difference, we figured we might as well show you. Take a look at the ways butter is better for your cooking, baking and every day enjoyment.
There’s nothing better than waking up with beautifully light and fluffy buttermilk pancakes – which can only be achieved with real butter. Compare how different fats used in the batter of pancakes produce different outcomes.
Real butter makes for a pillowy and tender pancake with a delightfully buttery taste. With real butter, the batter is just the right consistency – not too thick or thin – spreading the batter better in the pan and allowing for more aeration to add lift to the pancake.
Margarine creates a rubberier pancake due to it being made up of vegetable oils, causing the batter to be thicker. The butter also doesn’t spread well and there is a lack of bubbling while cooking in the pan, resulting in a flat pancake.
Due to their high oil and water content, plant-based spreads create a stodgier pancake batter that bubbles less in the pan, making for a close, dense pancake that’s also lacking in the rich flavor of butter.
Coconut oil is 100% fat, which makes for a much thicker batter. It also doesn’t create the same reaction as butter in the pan – no bubbling and no lacey edges. The pancakes don’t puff up and have minimal flavor.