Fill the pancake mix jug up with water to the indicated line, as per packet instructions. Shake well until combined, then pour into a medium bowl. Set aside. 

Slice the apples into rounds roughly 4-5mm thick, discarding the tops and tails. Using a small round cookie cutter or apple corer, punch out a hole in the middle to remove the core. 

Heat a large, non-stick frying pan on medium-high heat. Grease the pan with some butter. One at a time, dip the apple rings into the pancake batter then place into the frying pan. Cook in batches for 2 minutes each side, or until golden. 

Combine the sugar and cinnamon together in a shallow bowl. Toss the apple pancakes in the cinnamon sugar to coat. 

Serve the apple doughnut pancakes topped with the maple syrup.