"If at you and the tenth pancake a lump - god with them, with pancakes, bake lumps!." Familiar phrase? Means, and the problem is familiar. How to make so that pancakes looked accurate and crisp, but didn't stick together?
If pancakes don't want to be concerned in any way and seek to stick to a frying pan, check:
1) Correctness of the recipe and availability of all culinary ingredients. - Don't try to replace pancake mix usual wheat - otherwise instead of pancakes at you fritters will turn out. - Batter is recommended to part warm (about 40 degrees) with milk or water. If you use cold milk or water, then it will be difficult to get rid of lumps in the test. If temperature is too high - inevitably flavor reversion of pancakes. - Ready batter on consistence has to remind liquid sour cream. If it "tries to keep step" with a spoon - add liquid.
2) Correctness of technology of preparation. - For baking of pancakes it is recommended to use the pig-iron thick-walled frying pan or the crepe maker heated on fire. Give time to a frying pan that it "began to work" - and reconcile to the fact that the first 2-3 pancakes stuck together in lumps. - That pancakes easily were concerned and turned over, it is recommended to add to ready dough of 1-2 tablespoons of the warmed sunflower oil. - For turning of pancakes use a thin metal scapula with the pointed edge. If any of the culinary cunnings described above doesn't help, and pancakes continue to stick together - give to the have a rest test one or one and a half hours in the warm room: during this time all ingredients will evenly mix up, the frying pan will cool down, and your mood considerably will improve. Start process of baking of pancakes with a clean slate. Bake pancakes, but not lumps!