Ah, well depending on the ingredients it may require more oil. In some cases and with some flours up to adding some oil between each pancake/blin. (Not too much because oil absorbs more heat than water so it can lead to overcooking/burning bits of the pancake otherwise. If it's floating on oil there's too much.)
Older "nonstick" pans tend to stick a lot more than everything else when they get damaged (there's also the microfragmentation of teflon & such that I dislike so I prefer to use either ceramic or just plain stainless pans).
