Combine the self-raising flour and salt in a mixing bowl, creating a well in the center.

In a jug, whisk the milk and egg until fully combined, then pour this mixture into the well in the flour and stir until lump-free.

Fold in the grated mature cheddar, parmesan, and chopped chives until well incorporated.

Melt butter and oil over low heat, then remove from heat.

Preheat a frying pan over medium heat and brush with the melted butter and oil mixture.

Pour a tablespoon of batter onto the hot surface for each pancake and cook until bubbles form, about 2-3 minutes.

Flip each pancake and cook for another 2-2.5 minutes until golden and cooked through.

Keep cooked pancakes warm by stacking them on a plate and covering with a tea towel.

Serve warm, optionally topped with extra butter and cheese, and enjoy with scrambled eggs or bacon.