For the curd cheese and poppy seed pancake, preheat the oven to about 170 degrees. Separate the eggs, beat the egg whites with 2 tablespoons of sugar until stiff. In a 2nd bowl, whisk the yolks with 2 tablespoons vanilla sugar (from the self-prepared) until foamy.
Stir in the curd cheese (20%) and a little milk and then the grated poppy seeds. Fold in the snow together with the flour. In a wide pan, cream the butter. And pour in the mixture.
Dice the pears and spread them on top. Let the Schmarren bake briefly on the stove and bake in the hot oven for about 20 minutes. Then pick apart on the stove and serve sprinkled with powdered sugar.