In a mixing bowl, sift together self-raising flour and salt. In another bowl, whisk together milk and egg. Gradually add wet ingredients to dry mix, stirring gently. Fold in grated cheddar cheese and chopped chives.

Heat a pan over medium-high heat. Melt butter and oil mixture in a small saucepan. Pour onto the hot pan to grease it.

Drop dollops of batter onto the greased pan, leaving space between. Cook for about 2.5 minutes until bubbles form, then flip and cook for another 2 to 2.5 minutes until golden-brown.

Transfer cooked pancakes to a tea towel to keep warm while cooking the remaining batter.

Optional: Serve pancakes with a pat of butter, grated cheese, and sides like crispy bacon or poached eggs.