Flatness is something I've dealt with too. When you say "flat", was the "batter" really liquidy before you plopped it on the pan? If it was, I think it's because the folding of the egg whites and the yolk mixture was blended too much (that happened to me before), or, the egg whites weren't beaten until peaks were formed (something else I had to work on, too). But qbu is right, they do deflate once they cool down. Hope you continue to make them and try try again
