In a large mixing bowl, sift together self-raising flour and salt to ensure a light texture.

In a jug, whisk together milk and egg until fully combined.

Make a well in the dry ingredients and slowly pour in the wet mixture, stirring gently until just combined. Fold in grated Cheddar, Parmesan, and chives.

Melt butter and oil together in a frying pan over medium heat, brushing the pan lightly.

Pour 1 tablespoon of batter for each pancake into the heated pan, cooking until bubbles form, then flip and cook until golden.

Stack pancakes on a plate and cover with a clean tea towel to keep warm.

Serve warm with butter and optional grated cheese, pairing with bacon or poached eggs.