Preheat the oven to 425°F.
Whisk the contents of the chili pouch into boiling water.
Reduce heat to medium and continue cooking for 12 to 15 minutes, stirring frequently.
For a thicker chili, reduce water by 1⁄4 cup.
Pour into a greased baking dish.
Combine pancake mix and water, mix well.
Drop top crust by spoonful on top of chili, spread evenly.
Bake for 20 to 30 minutes or until golden brown.
