In a bowl combine the flour and sugar then make a well in the centre. Add to the well the egg, melted butter, vanilla 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 frypan over a medium heat and grease with a little of the oil. Add small dollops of the batter. Depending on the size of the frypan 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.