In a mixing bowl, sift together the self-raising flour and salt to eliminate lumps. In a separate jug, whisk together the milk and egg, then gradually mix with the flour to form a smooth batter. Fold in the grated cheddar and chives.

Preheat a large frying pan over medium heat and add melted butter and oil to coat the surface evenly.

Drop generous dollops of batter onto the hot surface, leaving space for spreading. Cook for 2-3 minutes watching for bubbles, then flip and cook for another 2-2.5 minutes.

Transfer finished pancakes to a clean tea towel to keep warm and moist while cooking the remaining batter.

Serve warm, optionally topped with butter, additional cheese, or savory toppings like bacon or smoked salmon.