Place curd cheese in a bowl, add egg yolks (save the whites) and mash with a potato masher or fork, adding vanilla sugar and powdered sugar. Add flour and mix thoroughly.
Beat the egg whites to stiff peaks and add to the cheese mixture, gently combining ingredients with a spoon.
Spoon portions of batter (about 2 tablespoons each) onto a heated, dry skillet (such as a nonstick or crêpe pan) and spread to form evenly-shaped pancakes. Fry in batches.
Reduce heat to low and fry for about 2.5 minutes or until the bottom is lightly golden. Then gently press about 3 strawberry slices into the batter, flip to the other side and fry until golden, about the same time as before.
Transfer to a plate and sprinkle with powdered sugar. Wipe the skillet with a damp cloth and repeat frying the remaining pancakes.
