In a blender, add the milk, flour, coconut oil, sugar, cornstarch, vanilla, baking powder, orange liqueur, and salt. Mix in high-speed blender for about a minute until a smooth, lump-free dough is obtained. (Scrape the edges of the container with a spatula if a bit of flour is stuck to the sides.)
Refrigerate the dough for at least 1 hour or set aside overnight (in this second option, the dough will harden, but you can add a little water to dilute it a little).
Cover an 8-inch non-stick skillet with spray coconut or canola oil and heat over medium-high heat. (You can oil your pan by rubbing it with a cloth or paper towel soaked in oil.) Stir the pancake batter well before cooking. Then, once the pan is hot, pour in ⅓ cup of the batter. It should sizzle immediately. Before the dough sets, turn the pan with your wrist so that the entire surface of the pan is spread out to obtain a thin, homogeneous pancake.
The dough will slowly start to bubble in the middle by the time the pancake is about to be turned over. If the pan is too hot, the dough will bubble almost immediately, creating large holes. If this happens, reduce the heat to medium.
Cook until the pancake is golden underneath, about a minute. Using a small spatula to lift the edge, flip the pancake, and cook the other side between 30 seconds and a minute, or until the other side is golden. Place on a plate. Repeat until you have more or less 10 pancakes.
Take a knob of butter and spread thinly on the surface of each pancake, add a few candied orange zest, fold the pancakes in four and place them in a large pan or an ovenproof dish. Brush each pancake with a little remaining butter (to avoid drying out) and place a few candied orange zest on top.
Put in the oven at 300 °F for a few minutes, just enough time for the butter to foam on the surface. Take the pancakes out of the oven. Place three pancakes on each plate and add 2 to 3 drops of the orange liqueur to the hot pancakes before serving.