Sift the self-raising flour and salt into a mixing bowl. In a separate jug, whisk together the milk and egg until combined, then pour it into the flour mixture to create a smooth batter.

Gently fold in the grated mature cheddar, Parmesan, and freshly chopped chives into your batter.

In a medium saucepan, melt a combination of butter and oil over low heat.

Preheat a frying pan or griddle over medium-high heat. Brush the surface with the melted fat. Drop portions of batter onto the pan.

Wait until bubbles rise to the surface and the edges turn golden brown (about 2.5 minutes) before flipping them over to the other side and cooking for another 2-2.5 minutes.

Wrap the finished pancakes in a clean tea towel to keep warm.

Serve warm with a pat of butter, additional cheese, or your preferred toppings.