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
Ingredients
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
Pancakes:
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
Method
Pear-Dried Plum Ketchup
- 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.
- 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.
- 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
- In a small bowl, blend the sour cream with the cardamom; set aside
- In another bowl, combine the yams and chives. Add the egg, cornmeal, and salt and toss to blend.
- 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.
- Remove from heat, add a dollop of coriander sour cream and a small spoonful of Plum-Pear Ketchup, garnish with chives, and serve.
