Bursting with flavor, texture, and color, these gluten-free pancakes (or latkes) are sure to please customers of all ages. They can be kept warm in a low oven or even reheated. Dried plums (a.k.a. prunes), simmered until soft, impart a deep fruity taste to this condiment.

See other related recipes in New Fruity, Savory, and Spicy Ketchups—No Tomatoes Added

Yield: 6 pancakes; 3 cups of ketchup
Prep time: 20 minutes for pancakes; 1 hour 15 minutes for ketchup
Shelf life: pancakes best used in 1 day; ketchup lasts for 3 months under refrigeration


Pear-Dried Plum Ketchup
1 pound peeled, cored, and roughly chopped ripe Bartlett or Anjou pears
9 ounces pitted dried plums
1½ ounces (1/3 cup) dried tart cherries
½ ounce candied ginger
1½ cups water, plus addition 1/2 cup, as needed
6 ounces sugar
10 cloves
1 stick cinnamon
½ teaspoon ground coriander
½ teaspoon salt
⅛ teaspoon ground white pepper
2 tablespoons pomegranate molasses

Sweet Potato-Chive Pancakes 
4 ounces sour cream
¼ teaspoon ground cardamom

8 ounces coarsely shredded yams or sweet potatoes
0.2 ounces snipped chives + chives to garnish
1 large egg, beaten
2 tablespoons coarse or medium-grind cornmeal
½ teaspoon salt
Coconut oil, for frying


Pear-Dried Plum Ketchup

  1. In a large, non-reactive pot, combine the pears, dried plums, cherries, ginger, and water. Cover and bring to boiling over medium-high heat. Reduce the heat and simmer until the fruit is soft, about 20 minutes. Mash the fruit with back of wooden spoon. 
  2. Uncover, stir in the sugar, cloves, cinnamon, pomegranate molasses, coriander, salt, and pepper; simmer until very thick, 10 to 20 minutes, stirring often. Take out the cinnamon and reserve. 
  3. Remove the pan from the heat and pass the mixture through a food mill or strainer into a mixing bowl, or purée in a blender until smooth. Stir in additional water, if needed. Let cool. Pour the ketchup into clean jars, add the 1 cinnamon stick, cover, and refrigerate. 

Sweet Potato-Chive Pancakes 

  1. In a small bowl, blend the sour cream with the cardamom; set aside
  2. In another bowl, combine the yams and chives. Add the egg, cornmeal, and salt and toss to blend. 
  3. In a large cast-iron or other heavy skillet, add enough coconut oil to measure 1/4-inch deep. Heat over medium heat until hot. For each pancake, scoop up 1/4-cup of the mixture and place in the skillet. Reduce heat to medium-low, gently flatten with a spatula to 1/2-inch thick, and continue cooking until golden brown on the first side, about 5 minutes. Turn and cook the second side for the same time until browned. 
  4. Remove from heat, add a dollop of coriander sour cream and a small spoonful of Plum-Pear Ketchup, garnish with chives, and serve.




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