91.   Add the butter with the motor running and process until smooth and creamy.

92.   Add the butter, and let it melt.

93.   Add the butter, and pulse or mix until the flour resembles coarse meal.

94.   Add the butter.

95.   After butter was added and the frosting cooked, it was spread on a cake while warm and cooled to a fudge consistency.

96.   Butterscotch is similar, except that butter is added to the sugar as it caramelizes, resulting in the characteristic nutty taste.

97.   Continue until all butter is added.

98.   Continue until the batter is all cooked, adding clarified butter before cooking each pancake.

99.   Continue until all batter has been used, adding butter as necessary to pan.

100.   Continue adding butter to the pan and frying the rest of the batter.