For caramel apples, melt butter in large skillet. Add brown sugar and cinnamon; cook and stir until sugar is melted.

Add apples, stirring to coat with sugar mixture.

Cook over medium heat 5 to 7 minutes or until apples are tender, stirring frequently. Keep warm over low heat.

For pancakes, combine pancake mix and cinnamon in medium bowl.

Combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture.

Stir with wire whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.

For each pancake, pour scant 1/4 cup batter onto hot griddle.

Turn when pancakes bubble and bottoms are golden brown.

Serve topped with apple mixture and Pearl Milling Company™ Syrup.