Rice and Blueberry Pancakes with Ginger Syrup

Combine all-purpose flour, sugar, baking powder, baking soda, and ground cinnamon in a large mixing bowl, whisking to blend evenly.

In a separate bowl, whisk together the beaten egg and buttermilk until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are acceptable. Do not overmix.

Fold the cooked brown rice into the batter using a spatula, stirring until evenly distributed throughout.

Gently fold the blueberries into the batter, taking care to distribute them without crushing them.

Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter onto the heated griddle for each pancake, spacing them about 2 inches apart. Cook until edges appear set and bubbles form on the surface, about 2-3 minutes.

Flip the pancakes carefully and cook the other side until golden brown and cooked through, about 2-3 minutes.

Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while finishing the remaining batter.

While pancakes are cooking, warm the maple syrup in a small saucepan over medium-low heat. Stir in the diced fresh ginger root and let it infuse for 3-4 minutes, stirring occasionally.

Pour the warm ginger-infused syrup into a serving pitcher or bowl.

Arrange warm pancakes on serving plates and drizzle generously with the ginger syrup. Serve immediately.