In a large mixing bowl, sift together 1 cup of self-raising flour and a pinch of salt. In a separate jug, whisk together about 3/4 cup of milk and 1 beaten egg until well combined; pour this mixture into the flour and stir gently until you have a smooth batter. Fold in 1 cup of grated mature cheddar cheese and a handful of chopped chives.

In a small saucepan over low heat, combine 1 tablespoon of butter and 1 tablespoon of oil. Allow the butter to melt completely without boiling, swirling occasionally. Once melted, remove from heat and keep warm.

Preheat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with the butter-oil mixture. For each pancake, drop about 2 tablespoons of the batter into the pan. Cook for around 2½ minutes, or until bubbles form around the edges.

Flip each pancake using a spatula and cook the other side for another 2 to 2½ minutes, or until golden brown and springy to the touch.

Keep cooked pancakes warm by wrapping them in a clean tea towel. Serve immediately, perhaps with a pat of butter and extra cheese.