These three-bite, custardy, dessert pancakes are as gorgeous as they are scrumptious – brimming with nearly-bursting blueberries and studded with zingy bits of crystallized ginger. All that, and they require less skill to make than stack of regular pancakes: just pour the batter into a muffin pan, top with the berries and ginger, and the oven does the rest.
Thank you for reading The Columbian.
Subscribe for only $99/year to get unlimited access.
Already a subscriber? Sign in 
