Ham-Pancake Shortcakes

Now I love brunch, but I don't believe I've ever had the dubious pleasure of encountering this dish. It is from the Family Circle Brunches and Lunches Cookbook, 1972.  It is from the "Casual Brunch for 4." The quote is "Couldn't be easier!  Pancakes and sauce both start with favorite mixes." Oh boy.

Ham-Pancake Shortcakes
1 can (12 oz.) pork luncheon meat (I'm not a big fan of recipes involving luncheon meat.)
1 package (10 oz.) frozen cut green beans
1 small onion, chopped (1/4 cup)
1/2 cup water
1 envelope (1 1/2 oz.) a la king sauce mix (???)
2 cups milk
12 large pancakes
1. Cut luncheon meat into 1/4-inch-thick sticks about 2 inches long (sounds so scary for meat).  Brown in a medium-size frying pan (no fat needed) (You're not kidding.).
2. Add beans, onion and water; heat to boiling; cover.  Simmer, stirring once, 15 minutes, or just until beans are crisply tender.
3. Prepare sauce mix with milk, following label directions, in top of double boiler over direct heat; stir in meat mixture.  Keep hot over simmering water while making pancakes.
4. Make pancakes, using your favorite mix and following label directions.  For each serving, put 3 together with sauce between.  Top with a spiced peach half.