There are several possible reasons why pancakes don't form:

1. Batter is too thin: Make sure you have the correct batter ratio, usually 1:2 to 1:3 flour to water. if the batter is too thin, pancakes may not form.

2. Flour quality: Use high-gluten or whole-wheat flour, both of which are easier to form a dough.

3. Insufficient fermentation time: the batter needs to ferment for a while so that the batter can come together better. Usually, the fermentation time is between 10-15 minutes, depending on the room temperature.

4. Temperature of water: Use lukewarm or cold water and avoid hot water. Hot water will make the batter too thin and affect the molding.

5. Pancake pan temperature: Make sure the pancake pan is preheated to the proper temperature, usually between 175-200 degrees Fahrenheit. Too low a temperature will prevent the batter from forming.

6. Coating of the pancake pan: Use a non-stick pan so that the pancakes will mold better in the pan. If using a coated pan, make sure the coating is intact or it may affect the molding of the pancake sub.

7. Timing of batter pouring into the pan: When the pan reaches the right temperature, pour the batter along the walls of the pan. Wait a few seconds, then use a spatula to gently spread the batter around. If the batter is poured into the pan too early, it may not form an even crust.

8. Batter thickness: Keep the batter at a medium thickness, not too thin and not too thick. A too-thin crust will break easily, and a too-thick crust may result in a pancake sub that won't form.

9. Heat: Control the heat and keep it on medium-low. Too much heat may cause the pancakes to fail to form.

10. Turning: When the bottom of the pancake starts to turn golden brown, gently turn it over with a spatula. Turning the pancake too soon may cause the pancake to break, and turning it too late may cause the pancake to be undercooked.

If you try the above and still can't solve the problem, check the skillet for problems.