Lexie
Like most recipes with the potential for greatness, these pancakes require practice and a keen eye.  I've made this recipe about a half-dozen times, and they are officially phenomenal.  But they weren't always that way!  The baking soda in the recipe is a great idea...but it thickens the batter.  Keep the milk on hand...I increase the initial milk to 1.5c of skim or 1.75c of 2%, then splash every other pancake or so to keep the batter thin enough to produce a good pancake.  Don't worry about the batter being too thin - that's where the baking soda is essential!  Also, a splash of vanilla at the beginning makes these pancakes a little bit sweet.  Delicious!