The pancake recipe in The Baker's Companion by KA calls for the addition of 1/4 Cup of malt aka "malted milk powder"(sic). Would this be diastatic malt used for breaking down starches or non-diastatic malt for just flavoring. I just want to be certain of which of the malts to purchase. What's stated in the Companion and I'll paraphrase is that malt, instead of sugar, is used for sweetening most commercial pancake batters. (EDIT) Has anyone out there tried using either of those two ingredients or the malted milk powder that KA sells????