In a medium-sized pot, heat the water and butter until the mixture boils.

Turn off the heat under the water-filled saucepan and gradually stir in the pancake mix and sugar until the batter is smooth.

Put a thick-bottomed pan on medium high heat and add the vegetable oil. Before beginning to fry your churros, wait until the oil is sufficiently hot. Drop a small amount of batter into your oil to see if it is ready to fry. Your oil is ready to be used for frying if the batter becomes crisp and rises to the top.

Put the cooled-down churro batter in the piping bag, and then squirt pieces of the batter into the heated oil that are 5 to 6 inches long. Allow the churros to cook until they are golden brown before flipping them over to cook the other side. Once they are golden brown on all sides, remove them from the pan and place them on a dish covered with paper towels to absorb any remaining oil.

In a flat dish, combine the sugar and powdered cinnamon. Churros should be well covered after being rolled in the cinnamon sugar mixture after cooling. Offer warm chocolate sauce on the side for dipping.