Preheat the oven to 425°. Plate the 3 tablespoons butter in a 9-inch pie plate and place it in the oven to melt.
Meanwhile, mix up the eggs, milk, flour, sugar, and salt until well-blended.
Pour this into the hot pan and bake for 20 minutes.
While the pancakes is baking, prepare the apples. In a large skillet over medium-high heat, melt the 1/4 cup butter. Add the apples, and toss, stirring to coat. Sprinkle over the sugar, cinnamon, salt, and nutmeg. Stir to combine.
Cook for about fifteen minutes over medium-low heat, until tender.
Cut the pancake into wedges and serve the apples with the pancake.
Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.