Grease a griddle. In a saucepan combine the butter and milk, heating until the butter melts, then cool. In a small bowl beat the eggs, then stir into the milk mixture, mixing well. In a separate bowl combine the flour, baking powder, salt, and powdered ginger. Add the dry ingredients to the liquid mixture and stir until incorporated. Pour about 3 tablespoons of the batter for each pancake onto the griddle and sprinkle each with 1 teaspoon of crystallized ginger. Cook until little bubbles appear, flip, and cook another 30 seconds.