Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: for potato pancakes, in 4-quart saucepot, cover potatoes with water. bring to a boil over high heat. reduce heat to medium and cook 10 minutes or until potatoes are tender. drain. return potatoes to saucepot, then mash. stir in spread, sour cream, egg, bacon, green onion, 2 tablespoons flour, lawry's® garlic salt and seasoned pepper. cover and chill 3 hours. in pie plate, add remaining 1/2 cup flour. using 1/4-cup measure, shape potato mixture into pancakes; coat in flour. in 12-inch skillet, heat oil over medium-high heat and cook pancakes, a few at a time, turning once, until golden brown. drain on paper towels. serve with seasoned sour cream. for seasoned sour cream, in small bowl, combine all ingredients.

Target recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.