I grew up happily making and eating Aunt Jemima pancakes. Now I'm living abroad, and although you can get tasty premade pancakes at British supermarkets, I still like whipping up a batch at home.

I have tried two recipes: http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe

and

http://dinersjournal.blogs.nytimes.com/2008/12/24/recipe-of-the-day-everyday-pancakes/

Both came out way flatter than I would have liked.

Any tips or ideas as to why I'm having such a hard time here? Is is possible that British baking powder has less leavening action? Or am I over/undermixing?