In a large mixing bowl, sift together the self-raising flour and salt. In a separate jug, whisk together the milk and egg until well combined. Gradually pour the wet ingredients into the flour mixture while whisking to create a smooth batter. Fold in the grated cheddar cheese and chopped chives.

Place a non-stick frying pan or griddle over medium-high heat. Add a mix of butter and oil and let it melt. Test if the pan is ready by sprinkling a few drops of water onto the surface.

For each pancake, pour about 1 tablespoon of batter onto the hot pan. Cook until small bubbles form around the edges and the underside is golden brown, about 2.5 minutes. Flip and cook for an additional 2 to 2.5 minutes.

Once cooked, transfer the pancakes to a clean tea towel to keep warm. Repeat cooking steps until all batter is used.

Serve the pancakes warm, topped with a pat of melted butter and optionally with extra grated cheese or accompaniments like crispy bacon or poached eggs.