after seeing these reviews, I’ll go with my usual recipe which I can right down here:
Mix 1/2 cup of milk and 1/2 teaspoon of vinegar (set aside to sour). Sift 1 cup of plain flour 2 teaspoon of baking powder 1/4 teaspoon of baking Soda and 3 tablespoons of sugar together.
Add 1 egg to the sour milk whisk it. Add sour milk and egg to the flour whisk well until smooth- no lumps! Add 1 tablespoon of melted butter and stir in. Rub frypan with a little butter heat on medium. Drop tablespoonful lots onto hot frypan. When bubbles show, flip over and cook other side.

*Not bad, but perhaps a flawed recipe*

I didn't have an issue with thin batter.

But: There isn't enough in this recipe to activate the baking soda, which is why they cook flatter than your average pikelet. While milk does cause leavening to some degree, you would be better replacing some of that milk with something like buttermilk. Of course, the real solution would be to use baking powder! More rise, and less of that baking soda taste.

Batter too thin. It didn't work for me. Need the eggs and sugar beaten till thick to give it some substance. I didn't have metal rings maybe this would have helped.