Pancakes

[pancak]

i have tried several recipes what ingredient am i not adding to get the one that creates that very addictive "aroma" someone is baking pancakes the Pancake Aroma i am wanting is Similar in Addictiveness as When you are Baking Homemade Bread... Can someone please help me with the correct Recipe Thank You so Much...Regards Freddie

Pancake ingredients are pretty basic. Could it be the syrup that makes the aroma?

4oz plain flour
1/2 pint milk
2 eggs
2 tablespoons olive oil
Pinch of salt.

Beat well, leave in fridge for 30 minutes before using. Fry in butter. I think it's the butter that makes the difference.

possibly not leaving the batter to rest for a bit. it needs 30 min to an hour.
also pan not too hot. only medium heatz

Agree that you must fry in butter, but the ingredients are basic. You could add in a drop of vanilla.

Maybe a bit of vanilla in there too?

Do you mean crepe pancakes or scotch pancakes?

It's the butter in pan that makes the smell.

@BewareTheBeardedDragon

Agree that you must fry in butter, but the ingredients are basic. You could add in a drop of vanilla.

I fry in lard. I don't like cooked butter. It's too 🤔 buttery.

Fair enough Just

Well I made pancakes yesterday morning (as I do most weekends) and I actually took notice of the smell which I never usually do. I came to the conclusion that if the pan is too hot you get a smell of too hot fat which smells quite unpleasant, but when the pan is just the right temperature - the temperature that gives perfectly golden pancakes - then you get the pleasant pancake aroma. It's a very fine balance ime between too hot but still cooking the pancakes acceptably, albeit with a mildly unpleasant fat smell, and just right - perfect cooking and lovely smell.

So there you are, unscientific evidence that the temperature of the pan is the key

And just because, I'll share my new pancake learning with you (not that anyone probably wanted to know - hey ho, I can't resist when I find something exciting to me).
I make pancakes most weekends for the dc, previously usually crepe style because I couldn't get my scotch pancakes to be fluffy and nice, they always came out stodgy and greasy. I was amazed to find, after copious research, that the key to fluffy non greasy pancakes is to not whisk in the flour as you do for crepes or Yorkshire pudding batter, but to gently fold it in and ignore the lumps. Lumps are good because they show you haven't overworked the flour and thereby developed too much gluten. They disappear in the cooking. Magically my scotch pancakes are now things of beauty and have received much complimentation from my very fussy hardest critics - the dc