In a small bowl add sliced fruit and a couple of splashes of limoncello and cointreau. Drizzle in some honey and gently mix. Let the fruit salad sit in the fridge for about 10 mins. (The mint will be added to the fruit salad just before serving.)
In a small skillet, add a handful of coconut and cook over medium heat. Stir frequently until most of the flakes are golden brown. Set the coconut aside for later use.
In a medium mixing bowl, whisk together the wet ingredients. Add the dry ingredients and whisk until combined.
Let the pancake batter rest in the fridge for 15 mins. (Note: Do not mix the batter after you take it out of the fridge or it will deflate.)
Heat a griddle to medium heat and cover the surface of the griddle with oil . Using a ⅓ cup ladle, pour the batter onto the griddle. Make sure to have a couple of inches in between each pancake. Cook for a couple of minutes, until bubbles appear in the pancake batter and the underside is golden. Flip the pancakes and cook for another couple of minutes. (Note: Keep your pancakes warm in an oven set to 180 F while cooking the remaining pancakes.)
While the pancakes cook, prepare the Cointreau maple syrup. In a small saucepan melt butter on low. Add in as much maple syrup as you need and add a couple of splashes of Cointreau. Adjust the amounts to your taste.
Top the pancakes with a pat of butter and a dollop of whip cream (if you are feeling extra indulgent). Drizzle over the Cointreau maple syrup, toasted coconut, a dusting of cinnamon, and and serve with a side of boozy fruit salad topped with fresh mint.
Recipe from https://emicooks.com/orange-sour-cream-pancakes-with-cointreau-maple-syrup/