Just wanted to share the method that I use for clarifed butter...why all the extra work to remove the solids from the butter? Simply stated, clarified butter burns less readily because the milk solids are removed during the clarifying process. Also, you can store your clarified butter longer than regular butter. If you don't want "blackened" potato pancakes, you will want to make the effort to cook them in clarified butter, it is wonderful for cooking! You can refrigerate clarified butter for up to 2 weeks, or freeze it for up to 2 months. 2 pounds of regular butter should yield about 3 cups clarified butter, once you cook with this, you will never want to be without it, and it's so easy to make too! It is best however to use all unsalted butter.