Butter is back in fashion, thanks to the rise of high-fat, low-carb lifestyles. Ghee is prized in Ayurveda for its digestive benefits. But butter is still high in saturated fat, so moderation is key.
Oil—especially olive oil or avocado oil—can be a heart-healthier choice, rich in monounsaturated fats. However, avoid extra-virgin olive oil for pancakes; its strong flavor can clash with maple syrup.
Cultural reference: In Sweden, they often use a blend of butter and rapeseed oil for pannkakor, balancing tradition with practicality. It’s a common-sense approach that feels modern and mindful.
