In medium bowl, combine pancake mix with egg, salad oil, milk, mustard, ham, cheese and parsley.
On hot, greased griddle, drop 2 measuring tablespoonfuls of batter, spreading with back of spoon into round about 4 inches in diameter.
Cook, over low heat, until pancake is golden brown on both sides.
Repeat until batter is used (makes 12 pancakes) ; keep warm.
Meanwhile, cook frozen mixed vegetables as package label directs.
For each serving, spoon some of hot vegetables between and on top of pair of pancakes.