In a small saucepan over medium-low heat, melt the butter, stirring occasionally. Continue to cook the butter past foaming—the milk solids will begin to caramelize and the butter will smell nutty and delicious. Set the brown butter aside to cool.Using a standing mixer or hand mixer, beat the eggs and sugar on medium-high speed in a large bowl until pale in color—about 2 to 3 minutes.
Switch the mixer to low speed and slowly spoon the flour mixture into the egg-sugar mixture . Then pour the cooled brown butter into the mixer and mix until a cohesive batter forms. The batter should have the consistency of a thin pancake batter.
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