Place your largest skillet in the oven, and preheat to 450. Leave to preheat while you prepare the batter.
Whisk eggs, milk, 2 tablespoon syrup, and salt in a mixing bowl until smooth. Gently mix in flour until no large lumps remain.
Carefully tip 2 tablespoons butter into the hot skillet, and swirl to coat the sides. Pour in the batter, and bake in the oven until puffy and golden brown, about 12 minutes.
Meanwhile, prepare the apples: warm 2 tablespoons of butter in a medium skillet set over medium heat. When the foam subsides, add 1 tablespoon maple syrup and the apples. Sauté until softened, about 3 minutes. Spoon the apples into the crevices of the pancake; shower with a bit of crunchy salt, and serve with more syrup for drizzling.