For the Pancakes: Beat the eggs in a mixing bowl until they are thoroughly blended. Put the butter and the milk in a small saucepan and warm over low heat until the butter has melted. Set aside and allow to cool a little. (You don’t want to add this mixture to the eggs while it is very hot or it will cook the eggs.) Stir the butter mixture into the eggs and mix well.
Put the flour, 1 Tbsp sugar, baking power and salt into a bowl and stir with for until well mixed.
Pour the egg mixture into the flour mixture and stir only until the dry ingredients are well moistened. Lumps are good. Set aside batter.
For the Syrup: Mix together the dry ingredients and slowly stir in liquids & zest. Bring to a slow boil over medium heat stirring constantly. When thickened, reduce heat and simmer 5 minutes.
Bake 4-inch pancakes on a 350 degree griddle (makes 12). Serve the pancakes stacked with a few fresh strawberries and two tablespoons of syrup atop each one.