When making pancakes, crepes, waffles, muffins, etc, I'm often annoyed with the step of melting butter and mixing it with some milk, only to have it seize up into tiny re-solidified butter balls floating on the surface of the milk.
Recently I've started thinking that maybe it would be better to forgo the butter altogether and instead use heavy cream in place of both the butter and milk. Naturally, depending on the amount of liquid and butterfat required, the cream might need to be supplemented with some butter or cut with some milk. I'm quite comfortable doing some math to keep the ratios intact.
Any downsides to this idea? Are the re-solidified butter droplets actually the goal? Or have I been doing something totally wrong this whole time and is there some technique that will yield emulsified butter and milk (aside from setting up a beurre monte, which seems totally overboard)?