Hello ladies,

I'm hoping one of you here can help me with my pancake disaster. I haven't really made pancakes before, but tried today. I used 1 cup plain flour, 1 cup SR flour, pinch salt, 2 eggs, 2 cups milk & 60g melted butter.

I've cooked nearly all of them, and every one turns out the same...ever so slightly crispy on the outside - they kind of feel like softish cardboard . I guess they taste like a pancake, tho not as nice as one should.

I used half SR half plain flour because I read somewhere this gives less fluffy pancakes (I don't like them too fluffy). The recipe I used said once I see bubbles come through the pancake, its ready to be flipped over. But I didn't get any bubbles...even the top went crispy before I flipped it over.

What am I doing wrong??
I think you should have stuck with SR flour if you wanted thick pancakes. We make pancakes using a pikelet recipe, so it's quite thick, we use SR flour PLUS extra baking soda, so SR flour by itself is probably ok for not-too-fluffy pancakes. Perhaps you need to experiment with the temperature? The other thing we do is pop them on a plate with a tea towel over them before serving as this keeps them sort of soft instead of drying out while the others are cooking. HTH