Step 1

1 Place a baking sheet or heatproof platter in the oven; preheat to 200 degrees

Step 2

2 Spread half of the coconut on a large, microwave-safe plate

Step 3

3 Microwave on HIGH in 30- or 45-second increments, stirring the coconut to promote even browning, until fragrant and mostly toasted

Step 4

4 (The coconut browns from underneath, so be sure to stir it each time

Step 5

5 ) It may take 3 or 4 minutes

Step 6

6 Repeat with the remaining half of the coconut

Step 7

7 Let cool

Step 8

8 Meanwhile, whisk together the flour, baking powder, salt, sugar and cinnamon in a mixing bowl

Step 9

9 Grate the lime zest over the bowl, then cut the fruit and squeeze in the juice

Step 10

10 Pour in 1 1/2 cups of the milk and the 2 tablespoons of melted butter, then add the egg, stirring to form a batter

Step 11

11 Add the toasted coconut, stirring so the consistency of the batter resembles that of hot oatmeal

Step 12

12 Heat a teaspoon or two of butter in a large nonstick skillet or griddle over medium heat

Step 13

13 Spoon about 1/3 cup of batter for each pancake; cook 3 or 4 at a time for 2 to 3 minutes or just until you see bubbles appear on their surface

Step 14

14 Turn them over and cook until the pancakes are just set and golden on the flip side, less than 2 minutes

Step 15

15 Transfer to the oven as you work

Step 16

16 While you're cooking, the batter will thicken further; stir in some or all of the remaining 1/4 cup of milk as needed

Step 17

17 Serve stacks of pancakes warm