For the curd pancakes make a pancake dough from flour, three eggs, 3/8l milk and a pinch of salt.
Let it swell for a quarter of an hour. Then fry the individual pancakes in a little butter.
For the filling, separate two eggs. Cream 50g butter with the yolks, 50g sugar and a packet of vanilla sugar. Stir in curd cheese, sour cream, raisins, grated lemon peel and lemon juice. Finally, fold in the two egg whites beaten to snow.
Fill the pancakes with the curd mixture and place in a greased ovenproof dish. Whisk the remaining milk with the egg, 1 tablespoon sugar and a packet of vanilla sugar. Pour over the pancakes and bake at 180 degrees for about 40 minutes.
Sprinkle the curd pancakes with icing sugar.