Melt butter in a heavy saucepan over low heat; let cool.
Sift together flour, baking powder, and salt; set aside.
Beat eggs in a large mixing bowl until light and frothy. Continue beating, and gradually add melted butter. Stir in flour mixture, mixing well, to form a dough.
Divide dough into 16 equal portions, rolling each portion into a ball. Roll each ball out into an 8-inch circle on a lightly floured surface.
Heat 1 1/2 to 2 inches of oil to 375° in a medium skillet. Drop a pastry circle into hot oil using a long-handled fork; immediately stick the fork tines in the center of the pastry, and twist quickly. Hold with fork until set (pastry will fold over on itself, forming an "ear"); cook until golden brown on both sides. Drain on paper towels. Repeat procedure with remaining pastry.
Pour syrup into a heavy saucepan; bring to a boil. Cook 5 minutes, stirring constantly. Dip each pastry in hot syrup, coating well on both sides. Sprinkle with pecans; let dry on buttered waxed paper.