In a large mixing bowl, sift together the self-raising flour and salt.

In a separate jug, whisk together the milk and egg until smooth.

Make a well in the center of your flour mixture and pour in the milk-egg concoction.

Gently combine until you achieve a smooth batter, free of lumps.

Fold in the coarsely grated mature cheddar, finely grated Parmesan, and chopped chives.

Heat a frying pan over medium heat and add oil and butter until bubbling.

Drop spoonfuls of batter into the hot pan, cooking for 2-3 minutes until bubbles rise.

Flip each pancake and cook for an additional 2 minutes until golden brown.

Wrap the finished pancakes in a clean tea towel to keep warm.