My 8yo daughter and I just tried your Simply Perfect waffle recipe with a slight modification. In an effort to develop a recipe that incorporates the malty smell and flavor that Stonewall Kitchens gets in their pancake mix, we replaced 1 Tbsp. of your flour with 1 Tbsp. diastatic dry malt powder and replaced sugar with 1/4 c. malted milk (as your recipe recommends). They were beautiful, light, and fluffy, but we could not smell or taste malt flavor. Do you have any suggestions for achieving that malted barley flavor and the aroma that filled the kitchen?

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