Ah well. I was going to ask you to post a pic of the batter so I could give you some advice there.
For future reference, sifting the flour first will make it easier to mix. I then add the egg, and then slooowly add the milk while mixing until it looks like batter. If it's too thick, add more milk. If it's too thin, you can add more flour but you should sift it in, gradually, while stirring.
The pan is also key. It needs to be hot (the water-flick test works) but mostly, you need to stand over the pancake and watch it. When the edges are dry and there's bubbles there, turn it.
I usually make crepes myself, substituting a cap of vanilla extract instead of baking soda, and making the batter very thin. They cook fast as hell, plus you can roll em up and eat em with your hands.