You know how the first piece of French toast or pancake is just a test-run? You probably won't have the patience to wait for the pan and the butter to reach the right temperature before you add the batter (I never do), so the first candidate is blonde and floppy, destined to be devoured in two bites as you flip the others.
(By the way, this is also a funny-cruel way to refer to the eldest child: They're just your first pancake!)
If you're lucky, you'll then have a series of crisp-edged and caramel-brown pancakes or toasts, but these are often followed by those that are burnt on the surface and raw in the middle. These tail-end specimens are the result of a pan that's too hot, butter that's too browned, along with the incinerated particles of earlier batches.
Ghee has a higher smoke point than butter because the milk solids—which are the heat-sensitive components—have been extracted and strained out in the process of clarification. Alternatively, you can fry in mild vegetable oil, like safflower or sunflower, for similar results, though you will sacrifice that buttery flavory.
And, of course, frying in ghee is no novel practice by any means. Food52 community member Panfusine has pointed out that ghee is a popular choice for deep-frying Indian desserts and confections, and passpartout noted that it's useful in all sorts of sautéing and deep-frying.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.