Take pasta for example. When I was a child, the only pasta dish we had was macaroni cheese. Nowadays, macaroni cheese has been virtually cast aside in favour of Lasagne and Tagliatelle and all many more exotic pasta dishes we now take for granted. Likewise, rice to us as children meant rice pudding. Rice as a savoury dish was only just making an appearance, and was strictly reserved for curry dishes.
Pancakes are another case in point.
They were on offer only as an annual treat on Shrove Tuesday, and it was years before I realised they didn't have to be served with sugar and lemon juice, but could be filled with all kinds of interesting mixtures. To be truthful, my favourite pancakes are still those simple sugar and lemon juice ones, and although I now make them ahead of time and keep them in the oven, or even freeze them and re-heat them later, I still prefer my pancakes fresh from the pan. For some reason, I seem to get a better batter this way. I also like to leave it to stand for a couple of hours before making my pancakes. Savoury pancakes not only make a substantial meal, but may be the product of your imagination and ingenuity as a cook.