Cooking and especially baking in our place here in Thailand has been a real challenge.
Not only does the kitchen have no oven, there is also no stove.
Since I was really wary of propane tank fueled gas stove tops we instead invested into an electric cooker. It is more like a plug-in wok. After numerous trial and error dishes and lots of adjustments, I learned how to cook with it. Though possibilities were limited. (Stir fry, anyone? No? Then the only other option is soup!). Although I have truly enjoyed traveling and living in Thailand, not having a stove or an oven has been a huge challenge for me.
Well, after 6 months of service woker (wok/cooker) the wok somehow decided it was time for retirement and although we tried, we couldn’t convince him otherwise.
We moved on to another electric cooker that was not wok-like. For the last month we actually had more than soup and stir fry. Until last night. After making home-made noodles, while cooking veggies, I suddenly noticed the cooker didn’t really heat properly anymore.
After removing the inserted pot, I discovered that the heating element had melted on one side. How does that even happen? We ended up ordering in KFC that night.
This is last night’s instagram picture of what could have been a great meal. Yet again, not having a stove or an oven continue to challenge me.
Since we have less than one week left in this place before moving on to Malaysia soon, we won’t be investing in yet another cooker.
Let this be a memorial post for our electric cooker. Just before it’s passing I made pancakes with it.
At first, I just wanted to use some yogurt we had sitting around in the fridge. Better yet, we had no baking soda or baking powder. Then I noticed, no one ever seems to have posted a pancake recipe with this combination, as far as I can find, at all, on the internet! So, I came up with my own recipe. I hope it can be useful for others who are either out of baking powder or avoid it on purpose, altogether.
To add a Thai tropical twist, I had mine with some sliced Lychees, which are ripe and in season at the moment. I would defiantly suggest enjoying your pancakes with whatever fruit is available an in season, near you. Blueberries, strawberries and bananas would be an excellent addition to this recipe! Add a sprinkling of icing sugar and it could be even better!
For my hubby, who is a huge peanut fanatic (we keep buying tiny jars of imported peanut butter for about $5) I chopped some peanuts and stirred them into the second half of the batter.
These I served with some more peanuts and a drizzling of honey.
Since no leavening is used in this recipe for the pancakes they’re not super-fluffy, but, if you make sure not to over-mix the batter they won’t turn out rubbery either. The yogurt gives them a really nice tang.
They are slightly chewy, and therefore actually remind me of Roti Thai pancakes.
Try it out and let me know what you think!
Yogurt Pancakes without Baking Powder
For 10 medium-sized Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- optional: chopped nuts, fruit etc.
- 1 egg
- 1 cup milk
- ½ cup yogurt plain or vanilla
- ⅛ cup vegetable oil
- 1 tablespoon melted butter or oil to grease pan/griddle
- Stir together flour, sugar and salt (and optional add-ins) to combine in a bowl.
- In another bowl whisk egg, milk, yogurt and vegetable oil. Pour wet over dry ingredients and just slightly combine to moisten dry ingredients, but the mixture should still be lumpy.
- Grease heated griddle or pan with butter or veg. oil. Pour or spoon about 3 tbsp. of batter onto griddle for one pancake.
- Cook until puffed or dry around the edges. Turn pancake and cook until the other side is golden-brown as well.
- Serve with icing sugar, syrup, honey, fruit etc.
You can substitute baking powder with a combination of other ingredients. For instance, you can use a mix of baking soda and an acidic ingredient like buttermilk, yogurt, or even vinegar.
Baking soda contributes to the fluffiness and leavening of pancakes. While you can skip it, the pancakes might turn out denser and lack the light texture typically associated with pancakes.
Yes, you can replace baking powder with baking soda, but you'll need to include an acidic ingredient as well. This will help activate the baking soda and provide the necessary lift for the pancakes.
When you add baking soda to yogurt, a chemical reaction occurs, causing the mixture to bubble and release carbon dioxide gas. This reaction helps create air pockets in the batter, making it lighter and contributing to the fluffiness of the end product.