Makes one 8 inch cake
1 cup millet
4 tbsp Ancient Organics Ghee
¼ cup milk
1 tsp freshly ground black pepper
Preheat the oven to 450ºF.
Place millet, 2 cups of water and a pinch of salt in a saucepan.
Turn the heat to a medium flame, and with the cover on the pot cook for about 20 minutes or until the water is absorbed.
Remove the pot from the stove, and let it sit covered for 10 more minutes.
Whisk together 2 tablespoons of the ghee, the whole eggs, the yolks, the milk and black pepper.
Pour over millet and mix to combine.
Place an 8-inch ovenproof, nonstick skillet over high heat with the remaining tablespoon of ghee.
Swirl the ghee around the pan to coat the sides.
When the ghee is piping hot, pour in the millet mixture and cook for about 3 minutes.
The edges will be firm and a few bubbles will appear in the middle.
Transfer the skillet to the oven and bake for 10 minutes, or when the top is firm.
Remove from oven and invert onto a plate.