In a mixing bowl, sift together the self-raising flour and salt. In a separate bowl, whisk together the milk and egg until combined and fold into the dry ingredients. Add grated cheddar and chives, mixing gently.

Melt the butter and oil together in a small saucepan over low heat. Heat a non-stick frying pan over medium-high heat and grease it lightly with the butter-oil mixture.

Drop spoonfuls of batter onto the heated pan—about ¼ cup each. Cook for 2.5 minutes until bubbles form. Flip and cook for another 2 to 2.5 minutes until golden brown.

Transfer cooked pancakes to a tea towel or warm plate to keep them warm and fluffy while finishing the remaining batter.

Top pancakes with extra butter, cheese, bacon, poached eggs, or salad as desired before serving.