Mix together the dry ingredients in a large bowl. In a separate bowl, beat the eggs into 1.5 cups of milk. Then stir in the cooled melted butter if you’re using it.
Gently stir the wet mixture into the dry mixture, just adding enough to moisten the flour. You might not need all of the wet mixture. You don’t want the batter to be thick and gloppy, but you don’t want it to be thin either. If it is too thick, add more milk. Oh, and getting it totally free of lumps is unlikely so don’t worry about trying.
Add a little butter to your skillet or put a very thin layer of neutral flavored oil like canola. When it is hot, use a ladle to add the batter to the pan. Don’t get crazy making giant pancakes! They aren’t so easy to flip when they’re so big. After about 2-4 minutes, they should be ready to flip. They are ready when there are bubbles in the center of the pancake and they look dull, not shiny. (See the photo above.) The second side will cook more quickly than the first.
For the tacos… add what your family likes! Or make it even more fun with a toppings bar!
I smeared our pancakes with peanut butter, a little drizzle of syrup (just a LITTLE! They’ll use way less than they would on regular pancakes), and topped with strawberries.