Pancake Apple Sticky Buns 

Directions

Apples

1. Coat diced apples in cinnamon.
2. In a skillet sauté coated apples in ¼ cup water over medium-low heat. 
3. Cook until apples are tender and water has evaporated (approx. 7 - 10 minutes). Set aside.

Sticky Topping  

1. In a small saucepan combine granulated sugar, lemon juice and 1 tablespoon water, stir just until combined.
2. Gentle boil over medium heat until sugar is golden brown.
3. Swirl pot occasionally during this stage/ do not stir (Approx. 7 - 10 minutes).
4. Remove caramelized sugar from heat and carefully stir in cooked apples. 

Coating 

1. Preheat oven to 375°F (190°C). Lightly spray muffin pans (21 spaces). Do not use paper liners.
2. Brush each cup with melted butter and sprinkle with optional brown sugar. Set aside. 

Pancake Buns 

1. In a large bowl combine Kinnikinnick Pancake and Waffle Mix and cinnamon.
2. Using a pastry cutter or butter knife cut butter into dry blend (mixture should resemble pea size lumps).
3. Make a well in the centre of  dry mixture.
4. Slightly whisk milk and eggs together.
5. Pour into well and fold in dry mixture to combine.
6. Mix until fully incorporated. Set aside. 

Assembly 

1. Place 1 tablespoon of Apple Sticky Topping in the base of each buttered cup.
2. Top with a scoop of Pancake Bun batter. Do not spread.  
3. Bake in preheated oven for 22- 24 minutes.  
4. Remove from oven and let rest for 5 minutes.
5. Carefully invert pan onto tray.
6. Pancake Apple Sticky Buns should release (use a small offset spatula to carefully loosen any Pancake Apple Sticky Buns that stick).
7. Use a spoon to scoop out any remaining topping out of muffin pan. Carefully spread on top of Pancake Apple Sticky Buns.
8. Serve apple side up.
9. Drizzle with optional Lemon Icing Drizzle (recipe in Tips). Serve warm. 
   Yields 21 buns