In a separate bowl, beat together the milk and eggs until frothy. Make a well in the center of the dry ingredients and pour the milk/egg mixture into this well. Stir until thoroughly combined, but don't overmix.

Core the tomatoes and cut them into 1/2" rounds. Meanwhile begin heating a little oil or melting a little butter in a skillet over medium heat. Add the tomato slices to the batter one by one, pushing them around gently with a spoon until they are well coated. Lift them from the batter with the spoon, and add them to the hot skillet. (You might need to spoon a little extra batter on top of each tomato, so no bald spots are peeking through.)