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1 Brown The Butter. Place Sticks Of Butter In A Thick-Bottomed Medium Sized Stainless-Steel Saucepan. (It'S Important To Use A Saucepan That Has A Light, Reflective Interior Like Stainless Steel, Otherwise You Won'T Be Able To See The Butter Browning.) Heat On Medium. Melt The Butter, Whisking So That The Butter Melts Evenly. Continue To Cook The Butter. As It Cooks, The Butter Will Foam Up, And Then The Foam Will Subside. Whisk Frequently To Check Underneath The Bubbly Surface. At Some Point, Browned Bits Will Form At The Bottom Of The Pan And The Butter Will Begin To Smell Nutty. Watch Carefully, It'S Easy For The Butter To Go From Browned To Burnt. When The Browned Bits Begin To Form, Remove The Pan From The Heat. Pour The Melted Butter, With The Browned Bits, Into A Glass Or Metal Bowl. Allow To Cool A Bit While You Prepare The Other Ingredients. 2 Vigorously Whisk Together The Flour, Salt, Baking Soda, Nutmeg, And Cinnamon Together In A Large Bowl. 3 Preheat Oven To 350
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