Directions

1. In medium bowl combine pancake mix with egg, oil, milk, mustard, ham, cheese and parsley.
2. Drop 2 measuring tablespoonfuls of batter onto a hot, greased griddle or skillet, lightly spreading cake with back of spoon into a round, about 4 inches in diameter. Cook, over low heat, until underside is golden brown, then turn with spatula and brown underside. Repeat until all batter is used and you have 12 pancakes.
3. Meanwhile cook frozen vegetables as package label directs.
4. For each serving, on a dinner plate, between and then on top of 2 pancakes, spoon some of hot vegetables.