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Apple Sausage Pancakes with Cider Syrup

2 cups pancake mix

1/2 teaspoon ground cinnamon

2 large eggs

1 1/3 cup milk
2 tablespoons vegetable oil

2 medium green apples, peeled and shredded
1/2 pound bulk pork sausage, cooked and drained

Cider Syrup (recipe follows)

1. Stir together pancake mix and cinnamon in mixing bowl.
2. Beat eggs in separate bowl until lemony; stir in milk and oil.
3. Add liquid mixture to dry ingredients, stirring just until blended. Fold in shredded apple and cooked sausage.
4. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown. Serve with Cider Syrup.

Makes about 12 (4-inch) pancakes.

Cider Syrup

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

1. In medium saucepan, combine sugar, cornstarch and pumpkin pie spice;
   stir in apple cider and lemon juice.
2. Cook over medium-high heat, stirring constantly, until mixture thickens; cook, stirring constantly, for 1 minute. Remove from heat and stir in butter.

Makes 1 1/2 cups syrup.