Sift the self-raising flour and a pinch of salt into a large mixing bowl. In a separate bowl, whisk together the milk and egg until combined. Set aside.

Create a well in the center of the flour mixture and pour in the milk-egg blend gradually. Whisk until you achieve a smooth batter.

Fold in the coarsely grated mature cheddar and finely grated Parmesan cheese into the batter. Add in the finely chopped chives, mixing gently.

Heat a non-stick frying pan over medium heat, add butter and oil until the butter foams slightly but doesn’t brown.

Pour about 2 tablespoons of batter for each pancake. Cook for 2-3 minutes until bubbles form and then flip to cook for another 2-3 minutes.

Keep the pancakes warm by wrapping them in a clean kitchen towel while cooking the remaining batter.