Place pancake mix, cinnamon, cloves and ginger and 1/4 tsp cardamom in a large bowl. Whisk to combine. Add milk, oil and egg, and whisk until blended; batter will be lumpy. Do not over mix.

Meanwhile, heat a skillet over medium-low heat. Lightly grease skillet or griddle with solid butter or canola oil. You'll know that the skillet is ready when you sprinkle drops of water onto the griddle and they sizzle on the surface.

Pour about 1/4 cup of batter per pancake onto skillet and turn pancakes once they begin to bubble about 3 minutes per side; bottoms will be golden brown.

In a small saucepan over medium high heat, combine the apples, apple cider or juice, lemon juice, and brown sugar. Simmer over medium heat until the apples are tender and the juices thicken into a thin syrup, 10 to 12 minutes. Season with a pinch of salt.

Serve pancakes warm with a dollop of apple compote and maple syrup.