• Preheat the oven to 425°.

Prep the apple compote

• In a medium bowl, combine the apples, lemon juice, sugar, and spices. Stir well to combine.
  1.5 pounds apples, 1 tablespoon lemon juice, 3 tablespoon brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
• Transfer the mixture to a pie plate or small baking dish. Dot with butter.
  2 tbs butter
• Bake for 25 minutes or until the apples are soft and the juices bubble.

Prep the puffed pancake

• Place the 3 tablespoons butter in a 9-inch metal pie plate and place it in the oven for the butter to melt. Watch so that the butter does not brown.
  3 tablespoon butter
• Meanwhile, mix up the eggs, milk, flour, sugar, and salt until well-blended.
  3 egg, ½ cup milk, ½ cup unbleached, all-purpose flour, 1 tablespoon granulated sugar, ¼ teaspoon salt
• Pour this into the hot pan and bake for 20 minutes alongside the apple compote until the pancake is puffed and lightly browned.
• Cut the pancake into wedges and serve the apple compote with the pancake.