1. In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes. 2. In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking soda; stir into the cornmeal mixture until just incorporated. A little runny is okay. 3. Heat a medium skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. 4. Serve immediately with maple syrup of fruit preserves.