For the curd cheese pancake, separate the eggs, beat the egg whites until stiff. Beat the egg yolks with sugar, vanilla sugar and a pinch of salt until foamy.
Gradually add milk and flour and stir until smooth. Mix in the drained quark. Fold the beaten egg whites loosely into the dough.
Add a few raisins if desired. Melt 1 tablespoon butter in a coated pan, pour in batter about 1 cm thick and smooth.
Let dough brown lightly until it begins to brown, then turn. Lightly brown this side as well, then pick apart dough with roasting spoon or two forks.
Bake, turning frequently, until golden brown. Do the same with the remaining batter, or use 2 pans.
Arrange on plates, dust with powdered sugar and serve immediately.