Perfect Malted waffles

Combine all dry ingredients in a large 6 quart bowl. Batter will rise.

Place milk and butter into saucepan Low to medium heat, stir til butter is melted. Do not heat to over 110 degrees F. If you do let it cool to 110 degrees.

Pitch yeast into 110-degree milk and butter and stir briefly. Yeast should begin bubbling after a few minutes, then you'll know it's active and ready.

Add eggs and milk mixture to dry ingredients and whisk until all ingredients are well combined. Let batter sit at room temperature at least 15 minutes and up to two hours. Batter will rise, the longer you let the batter sit, more flavor will develop and you'll have more air pockets in the waffles. After initial rising, it can be refrigerated overnight.

Lightly whisk batter before using. Place waffles on a wire rack in a warm oven if not eating immediately. They get soggy on a plate.

How much batter to use and how long depends on your iron. Experiment to find the right timing to get a nice crisp light golden crust. For my iron it's 3 minutes.