Sea Island Blue Cornmeal Pancakes

In a medium bowl, mix the cornmeal, salt, and sugar. Stir in the boiling water and combine well. Cover and let stand.

Combine the milk, egg, and melted butter and stir into the cornmeal mixture.

Combine the flour and baking powder and stir in until just incorporated. If stiff, add a little more milk until the batter flows thickly but smoothly.

Heat a large cast-iron skillet over medium heat and grease with a dab of oil or butter.

Use about 2 tbsp batter per pancake. When the surface is covered with bubbles, flip and cook until golden. Serve immediately.