Sift self-raising flour and a pinch of salt into a mixing bowl. In a separate jug, whisk together milk and egg until well combined. Pour the milk mixture into the flour, stirring gently to form a smooth batter. Fold in grated mature Cheddar cheese and chopped chives.

In a frying pan, melt butter combined with oil over low heat. Allow the mixture to get hot but not smoking.

Ladle the batter onto the hot pan, ensuring to leave space between each pancake. Cook for 2-3 minutes until bubbles form around the edges. Flip and cook for another 2-2.5 minutes until golden brown.

Wrap each batch of cooked pancakes in a kitchen towel to maintain warmth while preparing the remaining batter.

Serve the pancakes warm with optional toppings like poached eggs, crispy bacon, or smoked salmon.