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In a bowl, beat egg slightly. Add in oil, water and hotcake mix. Stir just until slightly lumpy (Do not over mix).
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Fold in all ingredients for filling except half of the parsley in pancake batter mixture.
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Slightly grease griddle or non-stick pan with oil. Add a bit of parsley then pour ¼ cup batter mixture.
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Cook until bubbly.
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Turn to cook the other side.
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Layer pancake stacks. Top with any of the desired filling. Serve with butter and maple syrup on the side.