Titanium cookware? Gads. I can't even begin to imagine what that must cost. Like Bitt, I'm a fan of traditional cast iron. It weighs a ton, but ( properly seasoned) it has reasonable non-stick properties and fantastic heat retention. The best part of cast iron, of course, is cleaning it. I had assorted burned vegetable matter carbonized onto my pan after a recent cooking escapade. After realizing that no standard kitchen scrubber was going to do the job, I got the wire-brush barbeque cleaner from outside. Cleaned it in a flash and didn't even chew all the way through the seasoning. And if it did, I'd just season it again. Low tech is good tech.

I'm not much of a pancake maker, but I don't recall using any sort of turning device. The trick has always been properly lubricating the pan. Even teflon, by itself, still needs butter or one of those non-stick spray oil things, as a buffer between the pan and the food. That should get you your nice, smooth flips and then the exit strategy is to more-or-less pour your pancake's onto their final serving plate.

(I've also got a dual-burner grill like the one mentioned by Bitt, except it's anodized aluminum, so it will only break your foot if you drop it rather than breaking your foot and destroying your floor. Turns out, that grill plus my cast iron pan make for a great make-shift panini press. Put the ribbed-side up and you even get the same sort of marks on your bread.)