Instructions

1. Blitz the eggs, flour, salt, lime juice & zest in a blender, then add enough milk to get a single-cream-like mixture. Add the desiccated coconut, a teaspoonful of oil and combine. Add more milk, if needed - you should have a thick, creamy batter.
2. Lightly grease a pancake pan or a plain griddle pan.
3. When the pan is hot, drop several (small) ladlefuls of batter, letting each spread out into circular shapes. Cook for a couple of minutes until the surface is no longer runny. Flip them over and cook for another minute or so, until light brown.
4. Transfer them to a plate and make more pancakes with the remaining batter.
5. Serve warm or at room temperature with toasted coconut scattered over the top - and perhaps drizzled with lime juice and honey.