The only other thing left to mention is frying temperature. I tried frying scallion pancakes over multiple temperature ranges to figure out the ideal method to achieve a crisp crust and optimal layer expansion. I also tried using very little oil (1 tablespoon), and a whole lot of oil (up to 1/2 a cup—enough that the oil came over the top of the 'cake). In the end, I discovered that very high heat produces unevenly cooked pancakes. They blister and bubble rapidly, the thin bubbles cooking and burning long before other areas of the pancake even begin to take color or the interior begins to set.