In a large mixing bowl, sift self-raising flour and a pinch of salt. In another bowl, whisk together milk and egg until well combined. Pour the milk mixture into the flour, stirring gently to create a smooth batter. Fold in grated cheddar cheese and chopped chives until evenly distributed.

Melt butter and oil in a small saucepan over low heat. Preheat a non-stick frying pan over medium-high heat. Grease the pan with the butter-oil mixture.

Drop tablespoons of the batter onto the hot pan, leaving space between each for spreading. Cook for about 2.5 minutes, or until bubbles form on the surface. Flip each pancake and cook for another 2-2.5 minutes until golden on both sides.

Transfer pancakes to a clean tea towel and cover to keep warm as you continue cooking the remaining batter. Adjust the heat as needed to maintain even cooking.

Serve warm with optional toppings of additional butter and grated cheese.