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

Melt butter and oil in a saucepan over low heat. Set aside to cool slightly.

Heat a griddle or non-stick frying pan over medium heat. Brush the surface with the butter-oil mixture. Drop 1 tablespoon of batter onto the pan for each pancake.

Cook for about 2.5 minutes or until bubbles form. Flip and cook for an additional 2 to 2.5 minutes until golden brown.

Transfer pancakes to a plate and cover with a towel to keep warm. Serve immediately with optional toppings.