Place the butter into a 4-cup measuring cup and microwave for 30 seconds until just barely melted. Set aside to cool.
In a large bowl, add the flour, baking powder, and salt. Whisk to combine.
Add the eggs, egg yolk, and honey to the butter. Whisk thoroughly until incorporated. Pour in 1 1/2 cups of milk and whisk until combined.
Pour the wet ingredients into the dry ingredients, then whisk until just barely combined and the batter is slightly thicker than cake batter. If the batter is too thick, add additional milk, a tablespoon at a time, until it reaches the correct consistency.
While the batter is resting and the skillet is heating, prepare the strawberries. Place the hulled and quartered strawberries into a small bowl. Sprinkle with a tiny pinch of salt, then drizzle the lemon juice over the berries. Mix with a spoon, then set aside.
Brush the skillet with a tiny amount of oil. The oil should sizzle and dance around the pan. If it smokes, the pan is too hot. Add one scoop of batter to the skillet and cook until bubbles throughout, about 1 minute. Flip then cook an additional 30 seconds. Remove the pancake from the skillet using a spatula, and repeat with the remaining batter.
To serve, stack pancakes and then top with several tablespoons of strawberries. Drizzle with maple syrup and serve immediately. Cooked pancakes can be kept on a baking sheet in a warmed over (about 200*) until ready to serve. Leftovers keep in the fridge in a tightly sealed container for up to 3 days, or in the freezer for up to 2 months.