
I failed miserably at making pancakes this morning on the griddle with my daughter. I loaded about half a chimney of ashed over charcoal into my two charcoal holders, put the griddle in place, and closed the lid for 5 minutes. The griddle was searing hot when I opened the kettle and I just had a bad feeling it was going to burn my batter. Sure enough, the batter burned badly after just a few seconds of being ladled onto the griddle. This would have been great for searing scallops, chops, steaks, or fried rice/sitr fry, but how do you guys keep the temperature down for more delicate things like pancakes and eggs? Perhaps I should have used less charcoal and maybe should have also placed my charcoal holders off to the sides for an indirect heat source to keep the temp down? In the end, I went inside defeated and resorted to making pancakes on the stove top with my flat pan. Suggestions and tips???