I've just experimented with tweaking the recipe -- last time I substituted 3/4 cup whole wheat flour for part of the total flour and it didn't rise as well, so this time I added a teeny bit more baking powder and 6 tbsp of cream (normally I'd use rice milk but we had the cream left over from another recipe and we won't use it for anything else, so I didn't want it to go to waste) because I thought the batter was a little too thick.

Hey, at least you can't smell it! :-)