Melissa's Corporate Chefs
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Set aside. Puree bananas in a food processor, fitted with a metal blade to a smooth consistency. Transfer puree to a mixing bowl. Add milk, eggs and 2 tablespoons of butter. Whisk to blend well. Add dry ingredients. Whisk to incorporate.
Remove the tops on the strawberries and slice them into quarters. In a medium sauce pan over low heat, mix together the strawberries and syrup until warm. Meanwhile on a preheated and lightly buttered griddle. Ladle 1/2 a cup of batter onto griddle, cooking until the tops of the pancake bubble and the underside is brown. (2-3 minutes) Turn and cook other side until golden brown - about 2 minutes more.
To serve spoon the warm strawberry topping over the pancakes.