Santa Fe-Style Blue Cornmeal Pancakes

Combine the blue cornmeal, salt and sugar in a medium-sized bowl. Gradually add boiling water to the mixture until it's fully saturated and all the ingredients are well combined. Allow the mixture to rest for a short period of time.

In another bowl, whisk together the milk, egg and melted butter. Slowly pour this mixture into the cornmeal mixture until well incorporated. In a separate container, mix the flour and baking powder; gently fold these ingredients into the cornmeal mixture until just combined. If the batter feels stiff, add a small amount of milk to achieve a smooth consistency.

Heat a large cast iron skillet over medium heat and apply a thin layer of oil or melted butter to the surface. Use approximately 2 tablespoons of batter for each pancake. Immediately sprinkle a few pignoli on top of each cake. When the entire surface is covered with bubbles, flip the pancakes over and cook the other side until golden brown. Due to the unique color of blue food, it may be challenging to determine when they're cooked through - so allow for a few extra seconds if unsure.

Serve the pancakes immediately with your choice of maple syrup or fruit preserves.