Combine biscuit mix and cinnamon in a bowl. Combine egg and milk; stire into dry ingredients until smooth. Stir in shredded apple. For each pancake, spoon about quarter cup batter onto a hot lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges are brown. Serve with Cider Sauce. Makes about 13 4-inch pancakes (about half that if you make 'em big like I do). Sauce: Combine first 4 ingredients in a heavy saucepan. Gradually add apple cider and lemon juice. Cook over medium heat, stirring constantly, until mixture boils. Cook 1 minute, stirring constantly. Remove from heat, stir in butter or margarine. Makes 1.25 cups. Submitted By LISE WARING <HOBBIT@MAIL.UTEXAS.EDU> On TUE, 19 DEC 1995 093841 GMT