Combine the flour, sugar, salt, baking powder, and baking soda in a mixing bowl. Use a spatula to mix them together and make a well in the center.

Crack the eggs and add the melted butter into the well. Use a whisk to gently mix the flour with the eggs. Gradually add the evaporated milk, stirring gently until the batter is smooth and thick. Let it rest for 20-30 minutes.

Heat a non-stick pan over low heat and lightly grease it with butter. Test the batter by dropping a small amount into the pan (if it rises immediately, the pan is ready).

Drop 1 tablespoon of batter onto the pan. Wait until it puffs up, then use a spatula to flip it over until golden brown. Continue until all the batter is used.

Serve immediately, or top with honey, peanut butter, or sweetened condensed milk as desired. (As I kept making them, they turned into Tokyo-style pancakes with fillings by spreading the batter thinly.)