Pour the cream and sugar into a small saucepan (If you choose to use a vanilla bean, add that as well. Bring the mixture to a boil over medium heat while stirring. Once the mixture boils, turn the heat lower and simmer, stirring frequently, until the mixture has thickened, about 10 minutes. Add the vanilla extract. (or remove the vanilla bean at this point.) Allow to cool, and set aside until you are ready to serve.

Stir together the flour, oatmeal, baking powder, baking soda, salt and sugar in a bowl. Add the egg yolks and pour the buttermilk in a little at a time, stirring to incorporate it well before you add more.

In a separate bowl using an electric hand mixer, whip the egg whites until they have stiff peaks. Fold the egg whites into the buttermilk batter.

Slice the pears thinly, and remove the seeds. (I find this is easier to do with a mandoline slicer. I don’t core the pears, but simply remove the seeds with the tip of a knife.)

Prepare you pancake production area by heating your griddle (about 350°F (176°C), and placing a heat resistant pastry brush, a spatula, the melted butter and a serving plate near by.

Brush a ear slice with the melted butter, and carefully place on the heated griddle using a spatula. Immediately pour about 1 cup of the prepared pancake batter on top of the pear and allow to bake on the griddle until you see well formed holes on the pancake. Flip the pancake over, and continue to bake for about 2 minutes. Form all of the pancakes in the fashion, keeping the prepared pancakes warm until you are ready to serve.

Serve immediately with the vanilla cream on the side.