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PdfPut 370g plain flour, 5 teaspoons baking powder, 4 tablespoons white sugar and a pinch of salt into a bowl.
In a separate bowl mix 2 eggs with 370ml full-fat milk, 2 teaspoons vanilla extract, 3 teaspoons browned butter and 70g grated pineapple with the juice squeezed out.
Make a well in the middle of the dry ingredients, add the wet ingredients and whip to a smooth batter.
Cook tablespoons of batter in a non-stick frying pan with a little extra butter for a couple of minutes, flipping over to get both sides golden.
Serve with dollops of mascarpone and adorn with maple and toasted coconut flakes.