Sift 100g of plain flour into a large bowl and add a pinch of salt.
Make a well in the centre and break in two eggs.
Add 1 table spoon (1.5 dessert spoons) of oil and about 50ml from the 300ml of milk.
Whisk, gradually bringing in more flour from the edges until everything is mixed well.
Mix in a splash of the remaining 250ml of milk, then gradually add the rest while whisking.
Ensure the batter is mixed well and has the consistency of single cream.
Add a small amount of oil to a nonstick pan, set to a high heat and spread the oil evenly using kitchen roll.
When the pan is hot, add half a ladle of batter and tilt the pan until evenly covered.
Cook for 30 seconds to a minute, then turn using a spatula.
If you're feeling adventurous, ensure the pancake is loose with a spatula then flip it and catch it in the pan.
Cook the other side for 15-30 seconds, then remove from heat and flip onto a plate.
Add sugar and lemon juice, roll up and eat immediately.