1/2 cup margarine, softened
1/2 cup water
1 cup sliced fresh mushrooms
2 tablespoons white vinegar
1 tablespoon white sugar
1 tablespoon olive oil
1 teaspoon vanilla extract
Preheat an 11x7 inch baking pan.
In a large skillet or frying pan, heat margarine and water to boiling in 10 seconds or less. Stir in mushrooms and vinegar.
Mix margarine, water, mushrooms and vinegar, sugar and olive oil. Gradually pour mixture into prepared pan.
Place spinach on bottom half of the prepared baking pan. Cover mushroom layer with remaining marinade.
Bake in preheated oven for 1 hour, stirring frequently, until golden brown. Cool 10 minutes, turning over pan after 9 minutes.
While the pancakes are baking, preheat oven to 450 degrees F (220 degrees C).
Remove from oven and place in the greased, nonstick skillet or broiler pan. Use spatula to quickly loosen pancakes from bottom of pan. Place pancake over pan on serving platter and cook on each side for about 2 minutes to crisp.