Tired of pancakes?  Make crepes instead.  Almost the same ingredients.

For pancakes, the ingredients are:
    1 1/2 cups of flour
    1 teaspoon of of salt
    3 tablespoons sugar (which I usually replace with blended berries)
    1 3/4 teaspoons baking powder
    2 eggs (beaten)
    3 tablespoons melted butter
    1 1/4 cups of milk (1 cup if using blended berries; otherwise too much liquid)

For crepes, the ingredients are:
    3/4 cups flour
    1/2 teaspoons of salt
    2 tablespoons powdered sugar (which I do not use)
    2 eggs (beaten)
     2/3 cups milk
    1/3 cups water
    1/2 teaspoon vanilla and/or 1/2 teaspoon grated lemon rind.

Both sets of ingredients are mixed the same way.  The crepe batter is suppose to sit refrigerated for 3 to 6 hours for the lumps to settle out; however, with a little extra work, the lumps could be mixed out in a short period of time.

Cooking crepes is pretty much like pancakes as well.  Rub a very thin layer of oil onto a 12" skillet with a paper towel and heat until tiny drops of water dance when flicked on the oil by the fingers (if they steam off, then the skillet is too hot).  Use a 1/4 or 1/3 measuring cup to pour the batter onto the skillet and cook until lightly browned (turning over only once to cook both sides).  Move to a plate where they can be enhanced as describe below.

What is nice about crepes is that they can be made fairly thin (not too much so) which means they can be rolled around a stuffing (like a folded omelet) such as cheese, cottege cheese and pineapple, or a heavy sauce (either a sweet fruit compote, sauted fruit, or creamed salmon).  A nice simple mixture for example is blended strawberries in real whipped cream.