In a large bowl, combine the ricotta, egg yolks, and sugar. Mix until the mixture is smooth.
Sift the flour, baking powder, and salt into a separate bowl. Gradually add the dry ingredients to the ricotta mixture, stirring gently to avoid lumps.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter using slow movements so that the pancakes remain fluffy.
Heat a skillet with a small amount of fat. Scoop portions of the batter (approx. 1–2 tablespoons per pancake), shaping them into round pancakes. Fry on both sides until golden brown, about 1–2 minutes per side.
Drain the finished pancakes of excess fat on a paper towel.
In a small saucepan, heat the blackcurrant preserves. If the sauce is too thick, add a little water and stir until it reaches the desired consistency.
Serve the pancakes warm, drizzled with the sauce. You can also sprinkle them with powdered sugar.
Thanks to the unique Strawberry-Rhubarb Preserves, the millet cake gains a fruity, slightly tart note that contrasts perfectly with the creamy millet-based filling.
