Fry the pancakes. Mash the curd cheese with a fork with 4 tablespoons of sugar, half of the vanilla sugar, and 2 tablespoons of vanilla pudding powder. Spread the filling on the pancakes and fold into triangles.
Thaw the strawberries in a saucepan under a lid, heating them for about 10 minutes over medium-high heat, stirring occasionally. Blend with a blender and bring to a boil over medium-high heat. Add the remaining vanilla sugar, 4 tablespoons of sugar, and cook for a few more minutes until the sauce thickens.
Mix the sour cream with the remaining 2 tablespoons of sugar. Warm the filled pancakes on a pan for a minute on each side, place on a plate, dust with powdered sugar through a sieve, and serve with strawberry sauce and sour cream, you can dust the edges with cocoa.
