In a bowl combine the flour and sugar. Make a well in the centre then add the egg, melted butter and a little of the milk. Gradually stir the flour into the liquids and pour in the remaining milk a little at a time, to make a fairly thick, smooth batter.
Heat a large frying pan over a medium heat and grease with 1 teaspoon of the oil. Move the bowl to a pouring jug and then make round pikelets about the size of a fifty cent piece. Depending on the size of the pan you should be able to cook 4–6 pikelets at once, but make sure you leave enough space round them so you can turn them easily.
Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the pikelets should be golden brown underneath.
Turn the pikelets over and cook for a further 1–2 minutes or until golden brown on the other side. Serve with jam and cream, or topping of your choice.