In a medium bowl, combine blue corn masa, sugar, and salt and stir. Add in boiling water and mix well. Cover with a towel and let sit for 5 – 10 minutes.

In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.

In a small bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.

Add a tablespoon of butter to a large pan over medium heat. Add 2 tablespoons of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.

Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.

Serve with maple syrup and toasted pinon nuts, if desired.