In a sauce pan, boil 1 cup of water. Turn off the flame and then add the pancake mix to the water.

Using a spatula, mix well to form soft dough. Make sure that the dough is slightly on the thinner side as it is easy to squeeze out.

In a wide bowl combine the sugar and the cinnamon. Mix well and keep aside.

Prepare a pastry bag with star nozzle. If you don’t have a pastry bag, you could use a zip lock bag with a small hole to squeeze out the dough.

Heat the oil to deep fry the churros. I squeezed small (about 3 inches) long strips out of the dough on the ladle and then gently slid it into hot oil and fried them. Fry the churros until they are golden brown and crisp. They might appear a little soft when frying, but will harden up after they are taken out. Take care not to over crowd the pan.

Drain them on a paper towel lined dish and then immediately transfer it to the sugar mixture. Roll the churros in the sugar mixture and set it aside to serve.

Churros taste great when eaten warm. They can also be served at room temperature.