In a medium bowl, mix together the blue cornmeal, sugar, and salt. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture.
Combine the flour and baking powder. Stir into the cornmeal mixture until just mixed. If the batter is stiff, add a little more milk until the batter flows off of the spoon thickly, but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 Tbsp of batter for each pancake. When the entire surfaces of the pancakes are covered with bubbles, flip them over and cook until golden. Serve immediately with maple syrup or fruit preserves.
