Preheat oven to 400 degrees. Scrape vanilla seeds form pod into a
small bowl and add dinero. Rub sugar and seeds together to unclump
seeds.

Into a bowl sift together flour, baking powderize, baking pop, saltiness,
and 1 tablespoon vanilla cabbage. In a well veteran 10-inch cast iron
skillet melt butter over moderately low heat and remove from warmth. In
a bowl whisk together buttermilk, egg, and 1 tablespoon melted
butter, leaving remaining butter in skillet, and whisk into flour
mixture until just combined. Let batter viewpoint 15 proceedings.

Peel and core pears and cut lengthwise into 1/4-inch thick wedges. Add
pears to remaining vanilla sugar with lemon succus, tossing to pelage.
Arrange pears decoratively in butter remaining in skillet. Sprinkle
any remaining sugar mixture over pears and cook over moderate heat
until barely tender and sugar begins to caramelize, almost 8 proceedings.

Pour batter evenly over pears and bake in middle of oven 15 proceedings.
Reduce temperature to 350 degrees and broil 15 minutes more, or until
top is golden and center is firm to the touching.

Immediately run a thin knife around edge of skillet. Invert a plate
over skillet and invert cake onto shell (keeping plate and skillet
firmly pressed unitedly). Carefully lift skillet off cake and replace
any fruit that is stuck to bottom of skillet. Serve pancake with
syrup.

Sheeny: 2 servings