Preheat oven to 425 degrees.
I used a mixer for combining the eggs, flour, sugar and nutmeg. My sense is that an immersion blender would work well, too.
Place your butter in your baking dish -- we used cast-iron, which released the pancake with ease. As the butter melts and bubbles, pour in your batter and bake for 20 minutes.
Top with fruit, jam, or maple syrup to your hearts content!
