1. Sift flour and soda into a bowl, then stir in sugar. Place egg and egg yolk in a large bowl with vanilla and buttermilk, whisking with a hand whisk to combine. Add to the dry ingredients and whisk to combine.
2.
Whisk the eggwhite and a pinch of salt in the bowl of an electric mixer to soft peaks, then fold the eggwhite into the batter.
3.
Heat a non-stick crepe pan or frypan over medium heat and brush base with a little melted butter. Using 1 tablespoon of batter for each pikelet, add 3-4 spoonfuls to pan and cook for 1-2 minutes until bubbles appear on the surface. Turn carefully and cook for a further 1 minute or until golden. Keep warm in a low oven while you cook remaining pancakes, brushing pan with more butter in between batches.
4.
Divide pancakes among 4 serving plates. Top with poached pear slices and a scoop of ice cream. Drizzle with the warmed marmalade to serve.