1.Peel, quarter and core pears. Place in a large saucepan with the water, ½ cup sugar, honey, lemon, orange rind and vanilla bean; bring to the boil. Reduce heat; simmer, covered, 25 minutes or until pears are tender. Using a slotted spoon, remove pears from syrup. Return liquid to the boil; boil syrup until reduced to ¾ cup; discard lemon and vanilla bean. Stir in 20 grams butter.
2.Meanwhile, heat remaining 50 grams butter until melted; cool slightly.
3.Sift flour and remaining sugar into a large bowl. Gradually whisk combined eggs, buttermilk and cooled melted butter into flour mixture until smooth.
4.Spray a large heavy-based frying pan with cooking oil; pour ¼-cup of batter into heated pan (you can cook 4 at a time). Cook pancakes until bubbles appear on the surface; turn, brown the other side. Remove from pan; cover to keep warm. Repeat with remaining batter.
5.Serve pancakes with pears and syrup.