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Before you start, have a warm serving tray or plate ready in a very low oven, as we're going to be cooking in batches.
Place the flour, baking powder, baking soda, sugar, egg, vanilla extract, salt, and milk in a large bowl. Use a balloon whisk to stir until JUST combined.Note: You want a thick mixture for fluffy pancakes. It should be just about pourable like the thickness of custard. If it's looking too thick, add an extra splash of milk.
Pour half a teaspoon of oil into a large frying pan (skillet) or flat griddle and brush it on with a pastry brush to coat the pan. Heat the pan on a medium heat until hot.
We're going to cook two to three pancakes at a time depending on the size of your pan. Use a small ladle or cup measure and scoop up approx. ⅓ cup (approx. 80ml) of batter and pour into the pan. Repeat twice more, so you have 3 pancakes in the pan.
Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes.
Remove from the pan and place on the warm tray in the oven.
Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked.
Serve the pancakes sprinkled with a little sifted confectioners' sugar, a pat or butter or two per serving and a drizzle of syrup or honey.