½ lb. Bulk Sausage
1 Egg
2/3 C. Milk
2 T. Oil
1 C. Pancake Mix
½ tsp. Ground Cinnamon
½ C. peeled, shredded Apple

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Cook sausage in nonstick skillet over medium heat until no longer pink, breaking up beat with a wooden spoon; drain and set aside. In medium bowl, beat egg, milk and oil. Stir in pancake mix and cinnamon until just moistened. Fold in apple and cooked sausage. Pour batter by quarter cupfuls onto a lightly greased griddle and cook until the top of each pancake has tiny bubbles, about 3 minutes. Turn and cook until bottoms are gold brown, 90 seconds or so. Transfer to a plate and keep warm in a 200 degree oven if desired while cooking the remainder of the pancakes. Try swapping the cinnamon for pumpkin pie spice in the fall to kick it up another notch.

For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes