Sift 1 cup of self-raising flour and a pinch of salt into a large mixing bowl. Whisk together 3/4 cup of whole milk and 1 large egg until smooth.

Create a well in the flour mixture and pour in the milk and egg blend. Whisk gently until smooth, then set aside for a few minutes.

Fold in 1 cup of coarsely grated mature cheddar cheese, 1/2 cup of finely grated Parmesan cheese, and 1/4 cup of finely chopped chives.

Heat a non-stick frying pan over medium heat with 1 tablespoon of butter and 1 teaspoon of oil until melted and bubbling.

Drop a tablespoon of batter into the pan for each pancake, and cook for about 2-3 minutes until bubbles form. Flip and cook the other side for another 2-3 minutes.

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