Andy M; All I can say is; Yup. You're right as usual.
Actually, I prefer to use double acting baking powder. It has 2 sets of leavening agents, i.e. on that activates upon contact with moisture, and one that requires heat before it will activate. This results in a fluffier end product, and garuntees success, even if your batter sits too long and loses the first leavening action.
Two brands that are double acting are: Clabber Girl, and Calumet. There are probably many others as well.
Seeeeeya; Goodweed of the North