Beat soft butter with egg and sweetener of your choice until creamy, then add millet, baking powder and liquid and stir into a rather thin batter. If you like, you can flavor the dough with a little cinnamon, orange peel, vanilla powder or the like. Now let the dough soak for at least 30 minutes (!) - but if necessary for a few hours (but better in the refrigerator). In the meantime you can e.g., stir a quark cream, clean fruit or prepare another waffle addition.
Then roughly grate the cleaned apple and add to the batter. Oil the waffle iron, preheat and then gradually bake the batter into waffles. I put about 3 tablespoons per waffle in the iron and bake until the desired browning. The amount was 3 waffles for me - but you can also extrapolate the amount of dough to 3-4 eggs if you need more waffles. In addition, e.g., Quark or yoghurt creams, sweet spreads, jams, fruits, whipped cream, etc.
When using tartar baking powder as well as raw cane sugar or honey, the waffles are wholesome - but thanks to the millet flour they are still nice and yellow and not as coarse as VK biscuits often, so also great for children. Milk allergy sufferers can certainly also take margarine - but I have no experience with that.
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