Peel peaches if desired and slice or chop into large chunks. Place in a large bowl. Mince ginger and stir into peaches. Do not add honey yet (it will cause the peaches to macerate,* which you don’t want here).
When oven has reached the proper temperature, put butter in baking dish and place in oven to melt.
While butter melts, combine all remaining ingredients for the batter, except the milk, in a medium bowl, and mix. Measure out the milk, but DO NOT ADD it yet! Get ready to do the next steps quickly.
When the butter has melted and is bubbling, but not burned, remove the dish from the oven. Immediately and quickly stir milk into the dry ingredients with a whisk (or fork). Don’t overmix.
Immediately pour the batter directly into the center of the baking dish with the melted butter in it, but do not stir. (It will start to bubble up and cook a little.)
Very quickly toss peaches with honey, then pour on top of the batter. Arrange evenly throughout, pushing them down into the batter, but not stirring.
Sprinkle sugar over the mixture, and bake 50 to 60 minutes, or until bubbling and browned on top.
Cool at least 30 minutes to set, if you can stand to wait!